Description
This Tuscan Steak Recipe, also known as Bistecca alla Fiorentina, is a classic Italian dish celebrated for its simplicity and bold flavors. Cooked over high heat and seasoned with just olive oil, rosemary, garlic, salt, and pepper, this steak delivers authentic Tuscan tradition in every juicy bite. Serve it with roasted potatoes, grilled vegetables, or a fresh salad for the ultimate Italian-inspired meal.
Ingredients
Scale
- 1 (2–2.5 lb) T-bone or porterhouse steak, about 2 inches thick
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary (or thyme)
- 1 tsp coarse sea salt (plus extra for finishing)
- 1 tsp freshly cracked black pepper
- Lemon wedges, for serving
Instructions
- Bring to room temperature – Remove the steak from the refrigerator about 30–45 minutes before cooking. This ensures even cooking.
- Preheat grill or skillet – Heat a grill or a large cast-iron skillet over high heat until very hot.
- Season the steak – Rub the steak generously with olive oil, garlic, rosemary (or thyme), salt, and pepper.
- Sear the steak – Place the steak on the hot grill or skillet. Cook for about 5–6 minutes on the first side without moving it, then flip and cook another 5–6 minutes. Adjust timing depending on thickness and preferred doneness (Tuscan steak is traditionally served rare to medium-rare).
- Check doneness – Use an instant-read thermometer (120–125°F for rare, 130–135°F for medium-rare).
- Rest the steak – Transfer to a cutting board, cover loosely with foil, and let rest for 5–10 minutes to lock in juices.
- Slice and serve – Cut against the grain, drizzle with extra olive oil, and serve with lemon wedges on the side.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 8 oz steak
- Calories: 520 kcal
- Sugar: 0g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 145mg