Grilled Tuscan T-Bone Steak with Herb Infusion
Indulge in the ultimate Italian culinary experience with this Grilled Tuscan T-Bone Steak, known as Bistecca Alla Fiorentina. This traditional Tuscan dish highlights the rich flavors and textures of a perfectly cooked T-bone steak, enhanced by a fragrant marinade of olive oil, garlic, and fresh rosemary. While it can be prepared on a gas barbecue, the authentic taste truly shines when grilled over charcoal or an open flame, imparting a smoky depth and crispy exterior. Serve with sautéed potatoes and a fresh arugula salad, making it a complete and satisfying meal that brings the heart of Tuscany to your table. Ideal for any meat lover, this recipe will surely impress your guests. Enjoy with a glass of Chianti Classico for the perfect pairing!
N/A
Servings
600
Calories
7
Ingredients
Ingredients
beef t-bone steak
1 (cut to an even thickness of 1 to 1 1/4 inches (about 1 1/2 lbs))
olive oil
1/2 cup (for marinating)
garlic cloves
2 (thinly sliced)
fresh rosemary
3 sprigs (leaves removed and roughly chopped)
extra virgin olive oil
to drizzle (for finishing)
sea salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
Instructions
1
Trim any excess fat from the T-bone steak and pat it dry thoroughly with paper towels to ensure a good sear.
2
In a shallow dish, pour the olive oil and add the sliced garlic and chopped rosemary. Mix well.
3
Immerse the T-bone steak in the olive oil mixture, ensuring that the garlic and rosemary are evenly distributed on both sides of the steak.
4
Cover the dish with a double layer of plastic wrap, and refrigerate for 24 hours, turning the steak a couple of times to maximize flavor absorption.
5
Before grilling, take the steak out of the refrigerator and allow it to come to room temperature for about 30 minutes.
6
Prepare your charcoal barbecue, waiting until the coals are covered with white ash, indicating they are ready for cooking.
7
Remove the steak from the marinade, discarding any pieces of garlic and rosemary. Pat it dry again with paper towels to ensure a nice crust when cooking.
8
Position the steak on a grill rack around 3 inches above the hot coals, cooking for approximately 4 minutes on one side.
9
Flip the steak and grill for another 3 minutes. For those who prefer it medium-rare, you can cook for an additional couple of minutes on each side, noting that this dish is traditionally served rare.
10
Once cooked to your desired doneness, carefully transfer the steak to a warm plate. Generously season both sides with sea salt and freshly ground black pepper.
11
Allow the steak to rest for 5 minutes to let the juices redistribute.
12
To serve, place the cooked steak upright with the bone facing downwards. Using a sharp knife, carefully slice the meat away from the bone in one piece on either side.
13
Cut the individual slices thickly and arrange them on two serving plates, pouring any accumulated meat juices over the top.
14
Finish by drizzling with high-quality extra virgin olive oil, and serve alongside sautéed potatoes, an arugula salad, and lemon wedges, if desired.
15
Pair with a glass of Chianti Classico or your favorite red wine for a complete Tuscan dining experience.
Nutrition Information
45g
Fat
0g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for this Grilled Tuscan T-Bone Steak?
This dish is traditionally known as Bistecca Alla Fiorentina, a classic staple of Tuscan cuisine.
What cut of meat is required for this recipe?
The recipe calls for a beef T-bone steak, preferably cut to an even thickness of 1 to 1 1/4 inches, weighing about 1.5 lbs.
How long should the steak be marinated?
For maximum flavor absorption, the steak should be marinated in the refrigerator for 24 hours.
What are the primary ingredients in the herb marinade?
The marinade consists of olive oil, thinly sliced garlic cloves, and roughly chopped fresh rosemary leaves.
Can I cook this steak on a gas barbecue?
Yes, it can be prepared on a gas barbecue, although grilling over charcoal or an open flame provides a more authentic smoky flavor.
Should the steak be at room temperature before grilling?
Yes, you should take the steak out of the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
How do I know when the charcoal is ready for grilling?
The charcoal is ready when the coals are covered with a layer of white ash.
Should I leave the garlic and rosemary on the steak while it grills?
No, you should remove and discard any pieces of garlic and rosemary from the marinade before placing the steak on the grill.
How long should I cook the steak on each side?
Cook for approximately 4 minutes on the first side and 3 minutes on the second side for a traditional rare finish.
How high should the grill rack be from the hot coals?
The steak should be positioned on a grill rack roughly 3 inches above the hot coals.
Is Bistecca Alla Fiorentina usually served well-done?
No, this dish is traditionally served rare, though you can add a couple of extra minutes per side for medium-rare.
When should I season the steak with salt and pepper?
Generously season both sides with sea salt and freshly ground black pepper immediately after the steak is removed from the grill.
How long should the steak rest after cooking?
The steak should rest for 5 minutes to allow the juices to properly redistribute.
What is the best way to carve the steak for serving?
Place the steak upright with the bone facing down, slice the meat away from the bone in one piece on each side, then cut into thick individual slices.
What type of oil is recommended for finishing the dish?
A high-quality extra virgin olive oil should be drizzled over the sliced meat just before serving.
What side dishes pair well with Tuscan T-Bone Steak?
It is traditionally served with sautéed potatoes, a fresh arugula salad, and lemon wedges.
Which wine is recommended for pairing with this meal?
A glass of Chianti Classico or a similar bold red wine is the perfect pairing for this Tuscan dish.
How many calories are in a serving of this steak?
One serving of this Grilled Tuscan T-Bone Steak contains approximately 600 calories.
What is the protein content of this recipe?
This recipe provides approximately 50g of protein per serving.
How much fat is in this dish?
There is approximately 45g of fat per serving, primarily from the steak and olive oil.
Does this steak contain any carbohydrates?
No, the steak and marinade ingredients as prepared contain 0g of carbohydrates.
Why is it important to pat the steak dry?
Patting the steak dry before marinating and again before grilling ensures a high-quality sear and a crispy exterior crust.
How many garlic cloves are used in the infusion?
The recipe uses 2 thinly sliced garlic cloves for the herb infusion.
Can I use dried rosemary instead of fresh?
The recipe specifies 3 sprigs of fresh rosemary for the most authentic flavor infusion.
How many servings does this recipe provide?
Based on a 1.5 lb T-bone steak, this recipe is designed to serve two people.
What type of salt is best for this recipe?
Sea salt is recommended for its texture and ability to enhance the natural flavors of the beef.
Should the marinade dish be covered?
Yes, cover the dish with a double layer of plastic wrap while it marinates in the refrigerator.
Do I use the meat juices that accumulate while resting?
Yes, any accumulated meat juices should be poured back over the sliced steak before serving for extra flavor.
What is the total number of ingredients needed?
There are 7 main ingredients: T-bone steak, olive oil, garlic, fresh rosemary, extra virgin olive oil, sea salt, and black pepper.
How often should I turn the steak while it is marinating?
You should turn the steak a couple of times during the 24-hour marination period to ensure even flavor distribution.