Grilled Tuscan Steak
 Florentine Steak (bistecca alla fiorentina) is one of the most popular Tuscan dishes available, so we put a fun twist on it by creating our very own grilled Tuscan style steak. This Grilled Tuscan Steak is a modern version of a classic recipe that will have your mind spinning! It is a great recipe for any special occasion, or even just a fun weeknight dinner. The meat turns out so juicy, and it only has to cook for a short amount of time. What is a Grilled Tuscan Steak? Today, we’ll lather our Grilled Tuscan Steaks with only salt and olive oil. This acts as our Tuscan steak marinade, cooked over high heat and served a little rarer than traditional Florentine Steak. They are then drenched in our signature Herb Truffle Infused Tallow. This vibrant tallow will help create a better crust and add so much flavor, along with the rosemary, thyme, and garlic cloves. The steaks are then seared and finished off with the flavor of charred lemon zest! You will love the herby flare of this unique recipe, and will keep making it over and over again. How to Make a Grilled Tuscan Steak Servings: 4 People Prep: 20 minutes Cook: 40 minutes Grilled Tuscan Steak Ingredients Steak: 2 T-Bone Steaks¼ cup Kosher SaltExtra Virgin Olive Oil, as neededCharred Lemons, for garnish 2 T-Bone Steaks ¼ cup Kosher Salt Extra Virgin Olive Oil, as needed Charred Lemons, for garnish Herb Truffle Infused Tallow: 1 cup Beef Tallow, or use clarified butter3-4 Fresh Rosemary Sprigs3-4 Thyme Sprigs2 tbsp Minced Garlic1 medium Lemon, juiced (about 1/4 cup lemon juice)½ tsp Truffle Oil 1 cup Beef Tallow, or use clarified butter 3-4 Fresh Rosemary Sprigs 3-4 Thyme Sprigs 2 tbsp Minced Garlic 1 medium Lemon, juiced (about 1/4 cup lemon juice) ½ tsp Truffle Oil Tuscan Grilled Steak Instructions The first step is to preheat your grill to high heat (around 400F) for direct cooking because this will help your steaks reach the best quality possible. Then, add a cast iron skillet over the flames, along with your beef tallow or clarified butter, and let it melt. Add the minced garlic, rosemary, thyme, lemon juice and truffle oil after the tallow melts and the grill is at 325F. Stir and let those ingredients fry/infuse into the tallow until the garlic is browned and the herbs are no longer green (3-5 minutes). Once they are infused, pull the pan off the fire, but keep it warm. For more with beef tallow, check out my Steak in Beef Tallow, Rotisserie Prime Rib with Beef Tallow Injection and Smoked Beef Shank. Next, lather your steaks with olive oil and season generously with salt. Place steaks over direct heat and cook for 15-20 minutes, checking with your meat thermometer until they are 115F internally. Flip the steaks every 2-3 minutes, and also begin brushing the outside of the steaks with the infused tallow. Pull them off and let them rest for 15 minutes after they finish cooking. (Optional): Heat up your oven or pizza oven to 500F. Once the steaks are rested, add them to a skillet and top with the leftover beef tallow. Add to the oven for 2-3 minutes so you can develop a nice bubbling crust. How to Store Grilled Tuscan Steak Any steak is best enjoyed fresh, but they can sure be filling! If you happen to have leftovers, the best way to store them is in an airtight container. When you’d like to enjoy Tuscan Steak Round 2, set your oven to 250F for around half an hour, or until the inside reaches 110F. FAQs What is the difference between a T-Bone Steak and a Porterhouse? We used a T-Bone steak instead of the standard porterhouse for this delicious recipe. The major difference between the two is that T-Bones have a smaller filet, but overall they are the same steak. You should be able to get a good quality T-bone at any of your local grocery stores! For more T-Bone recipes, check out my Espresso Rub T-Bone Steak, Grilled Steaks with Board Sauce and Grilled Surf and Turf. What goes well with a Grilled Tuscan Steak? There are so many delicious sides that can really add to a Tuscan Steak platter. Mashed potatoes, crispy brussels sprouts, cheese-drenched asparagus, and a Caesar salad are all great options. If you’re aiming to impress, then pair it with a bold red wine. Your guests will be asking for seconds! If you would like to find more fire-roasted favorites, subscribe to my YouTube channel to find the right video recipe for you! For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 2 T-Bone Steaks▢ ¼ cup Kosher Salt▢ Olive Oil as needed▢ Charred Lemons for garnish ▢ 2 T-Bone Steaks ▢ ¼ cup Kosher Salt ▢ Olive Oil as needed ▢ Charred Lemons for garnish Herb Truffle Infused Tallow: ▢ 1 cup Beef Tallow or use clarified butter▢ 3-4 Rosemary Sprigs▢ 3-4 Thyme Sprigs▢ 2 tbsp Minced Garlic▢ 1 medium Lemon juiced▢ ½ tsp Truffle Oil ▢ 1 cup Beef Tallow or use clarified butter ▢ 3-4 Rosemary Sprigs ▢ 3-4 Thyme Sprigs ▢ 2 tbsp Minced Garlic ▢ 1 medium Lemon juiced ▢ ½ tsp Truffle Oil Begin by preheating your grill to high heat (around 400F) for direct cooking.Add a cast iron skillet over the flames along with your beef tallow or clarified butter and let it melt. Once the tallow is melted and around 325F, add your minced garlic, rosemary, thyme, lemon juice and truffle oil. Stir and let fry/infuse into the tallow until the garlic is browned and the herbs are no longer green (3-5 minutes). Once done, pull off and keep warm.Lather your steaks with olive oil and season generously with salt. Add your steaks over the high heat and cook for 15-20 minutes until they are 115F internal. Flip the steaks every 2-3 minutes and begin brushing the outside of the steaks with the infused tallow. Once the steaks are done, pull them off and let them rest for 15 minutes.(Optional): Heat up your oven or pizza oven to 500F. Once the steaks are rested, add them to a skillet and top with the leftover beef tallow. Add to the oven for 2-3 minutes to develop a niced bubbling crust.Serve the steaks with charred lemon and enjoy! Begin by preheating your grill to high heat (around 400F) for direct cooking. Begin by preheating your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet over the flames along with your beef tallow or clarified butter and let it melt. Once the tallow is melted and around 325F, add your minced garlic, rosemary, thyme, lemon juice and truffle oil. Stir and let fry/infuse into the tallow until the garlic is browned and the herbs are no longer green (3-5 minutes). Once done, pull off and keep warm. Add a cast iron skillet over the flames along with your beef tallow or clarified butter and let it melt. Once the tallow is melted and around 325F, add your minced garlic, rosemary, thyme, lemon juice and truffle oil. Stir and let fry/infuse into the tallow until the garlic is browned and the herbs are no longer green (3-5 minutes). Once done, pull off and keep warm. Lather your steaks with olive oil and season generously with salt. Add your steaks over the high heat and cook for 15-20 minutes until they are 115F internal. Flip the steaks every 2-3 minutes and begin brushing the outside of the steaks with the infused tallow. Once the steaks are done, pull them off and let them rest for 15 minutes. Lather your steaks with olive oil and season generously with salt. Add your steaks over the high heat and cook for 15-20 minutes until they are 115F internal. Flip the steaks every 2-3 minutes and begin brushing the outside of the steaks with the infused tallow. Once the steaks are done, pull them off and let them rest for 15 minutes. (Optional): Heat up your oven or pizza oven to 500F. Once the steaks are rested, add them to a skillet and top with the leftover beef tallow. Add to the oven for 2-3 minutes to develop a niced bubbling crust. (Optional): Heat up your oven or pizza oven to 500F. Once the steaks are rested, add them to a skillet and top with the leftover beef tallow. Add to the oven for 2-3 minutes to develop a niced bubbling crust. Serve the steaks with charred lemon and enjoy! Serve the steaks with charred lemon and enjoy! Calories: 866kcal | Carbohydrates: 4g | Protein: 36g | Fat: 80g | Saturated Fat: 55g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 95mg | Sodium: 7166mg | Potassium: 585mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!