This grilled Tuscan Style Steak is the tastiest steak you’ll ever make, and it’s super easy too! It’s based off the authentic Bistecca alla Fiorentina. This is a simple Italian style preparation that uses just a few ingredients to create so much flavor. It’s perfect served over arugula or spinach with your favorite steak side dishes. Our personal go-to’s are my Grilled Prosciutto Wrapped Asparagus and my Garlic Butter Sautéed Mushrooms. To make this steak into the simplest meals, just pile your favorite veggies onto the grill with the steak!
Tuscan Steak or Bistecca alla Florentina is essentially steak with a touch of olive oil, garlic, and rosemary. It sounds fancy, but like most traditional Italian foods, it’s simple to make. We were first introduced to Tuscan Steak at a restaurant and have been loving it ever since.
The first Tuscan Steak we ever had was several inches thick and meant to serve 2 people. We were eating in a restaurant where you could watch the open kitchen as your food was cooked. I kept seeing these gorgeous, and monstrous steaks going on the grill. And of course I knew we had to try them too!
It was ‘love at first bite’ so to speak because you really can’t go wrong with garlic and rosemary. And luckily steak is really easy to make at home as well. So you can enjoy this simple, yet incredibly flavorful steak anytime!
Let’s start by talking about the ingredients!
- Steak – Porterhouse is the traditional cut used in Tuscan Steak. However we love to use Rib eyes for regular dinners, or a T-bone works well too. You can also use this Tuscan Steak marinade on any tender cut of steak you like. The best quality meat pays dividends in this simple recipe!
- Olive oil – the best quality you can find pays off here because it’s in the marinade but it’s also drizzled on top of the finished steak.
- Rosemary – is traditional here and also our favorite herb to use in this marinade. You could also use thyme, but really it’s all about the rosemary flavor here.
- Garlic – is sometimes included in this classic dish and sometimes not. We love Tuscan Steak with minced garlic and it really does add a wonderful depth of flavor.
- Sea salt – again quality is important here! If you can find/order flaked sea salt like Maldon sea salt, I highly recommend it for sprinkling over the top of your steak for the final touch.
- Lemon – a squeeze of fresh lemon over the top is often a part of the classic. However I started grilling my lemon wedges after having it that way in a restaurant and I’ve never looked back because it’s so tasty. Grilling the lemon caramelizes the outside of it and takes the edge off the sour factor.
- Greens – Tuscan steak is usually placed over or next to a pile of greens. I’ve most often seen arugula used in restaurants, but baby spinach works really well too. I only have access to arugula during the short season it’s grown here locally. But from the times I’ve had it out of season in a restaurant, it’s on the bitter side. So depending on what you have available, work with what tastes the best!
Important Note: This recipe is super simple, so the quality of each ingredient matters, especially the beef, olive oil, and sea salt!
A dinner party serving 6 with this Tuscan Style Steak:
1st course: Spinach Salad with Creamy Chia Vinaigrette – for this salad, I prep everything but the apples for the salad (I cut the apples right before serving so they don’t turn brown). Have your covered serving bowl in the fridge loaded with the spinach and toppings, the creamy chia vinaigrette made and in a separate container, then just cut up the apples and your first course is ready. This salad usually serves 4, but as part of multiple courses it will serve 6 as a starter. For a summer option, try my Strawberry Mango Spinach Salad.
2nd course: Creamy Butternut Rosemary Risotto – I like to roast the butternut squash the day before and have it ready to go in a container in the fridge. I also like to prep the last minute ingredients (like the mascarpone and fresh lemon juice) before guests arrive – that way everything is pre-measured, and you don’t have to think too much or go back to read the recipe once you have guests in the house. This risotto serves 6 as a main dish but I make the full recipe anyways even though it’s not the main course – sometimes there’s lots of leftovers and sometimes there’s not depending on how hearty your eaters are! Or for a summery options, try my Creme Fraiche Risotto with Heirloom Tomatoes and Basil.
3rd course: Tuscan Style Steak with Garlic Butter Mushrooms – I marinate the steaks 1 day ahead and cut the lemons into wedges for grilling. You can also clean and slice the mushrooms 1 day ahead of time, and portion the rest of the mushroom ingredients. Or you can also sauté the mushrooms ahead of time, and reheat them while you cook the steak. This 3rd course is the one that requires the most attention at the last minute, but both of the recipes are super simple which makes up for the last minute cooking. For this course you’ll need to multiply the recipe by three – each rib-eye is made to serve 2 people with a good sized portion of mushrooms each. I developed the recipe that way so that you can easily multiply the recipe to suit your dinner party needs.
4th course: Chocolate Tart – Everyone I know requests this for dessert! It’s so easy to make, and can be made a couple of day ahead of time. Then just keep it in the fridge until the day of the party. This recipe serves anywhere from 8-16 people depending on how big you make the portion sizes. As it’s coming at the end of a rather large dinner, it should easily serve 8-12.
How to make Tuscan Steak:
You want to marinate the steak overnight in the garlic rosemary mixture for the best flavor. But if you’re in a hurry, marinating for 1 hour works well too.
Tuscan Steak usually comes with a lemon wedge. But I’d never seen it grilled before we ate dinner at Mercato in Calgary. As soon as I saw the beautiful wedges of lemon coming off the grill, I knew grilled lemon was going to be happening on a regular basis in our house!
I like to keep the lemon wedges on the small side so there’s more caramelization. Cut 1/2 of a lemon into quarters.
It’s really a stroke of genius to grill the lemon because it rounds off the harsh edges and creates a slightly sweeter flavor. (I can’t wait for Meyer lemons to grill.)
Speaking of grilling, you can pan-fry your steak and finish cooking it in the oven if you’d like. But I’m all for grilling year round. In fact, last night I was grilling out on the patio at a brisk 7ºF. A little cold is worth it every time!
Another cool thing I picked up from our restaurant experience was the plating method for the steak. They served it on a wooden board with a groove cut around the edge to catch the juices as you cut into the steak! I loved the way the grilled steak looks against the grain of the wood board. And I’ll be shamelessly copying it for years to come.Print
This grilled Tuscan Style Steak is the tastiest steak you’ll ever make and it’s super easy too! It’s based off the authentic Bistecca alla Fiorentina which is a simple Italian style preparation that uses just a few ingredients to create so much flavor.
1–14 ounce Rib-eye steak, T-bone, or Porterhouse
1 teaspoon olive oil
1 teaspoon chopped rosemary
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 of a lemon – a wedge cut lengthwise
a bed of greens for plating – about 1 cup spinach (or arugula*)
Sea salt for sprinkling over the cooked steak, about 1/2 teaspoon
Olive oil for drizzling, about 2 teaspoons
Marinate the steak in the olive oil, chopped rosemary, and minced garlic overnight in the fridge, or at least for 1 hour.
Preheat the grill to 500ºF, it’s important to have a very hot grill when cooking steak. Steak cooks relatively fast, so to get the criss-crossed grill marks like the picture the grill has to be sizzling hot.
Rub the teaspoon of sea salt evenly over the steak, and place it on the grill at a 45º angle to the grill slats. All this angle talk if only important for the grill marks, so feel free to skip ahead!
After about 2 minutes, rotate the steak 90º to make the second set of grill marks – this turning is what makes the criss-cross pattern.
Once you’ve made the rotation to the steak, place the lemon wedge on the grill. Grill each cut side of the lemon until golden brown marks appear – take the lemon wedge off whenever it’s done and keep it off to the side until the steak finishes cooking.
Cook the steak another 2-3 minutes, and then turn the steak over and repeat the rotation process on the other side, taking the steak off the grill when it’s at your desired doneness. Our steak was about 1 1/2 inches thick, and it took 10 minutes to cook it to medium rare.
The timing will depend entirely on the thickness of your steak, whether or not it you’ve chosen a cut with a bone in (like a T-bone), and your desired doneness. Use a meat thermometer to make this easier!
When the steak is done to your liking, remove it from the grill and place it on a bed of greens. Sprinkle with sea salt and drizzle with olive oil – serve immediately with the grilled lemon wedges, and with your choice of side dish!
*Arugula is the traditional green used in this dish, but I used baby spinach because arugula is still a hit or miss thing in Montana!
- Category: Dinner
- Method: Grilling
- Cuisine: Italian
Keywords: Tuscan Steak, Grilled Tuscan Steak, Tuscan Steak Florentine, Tuscan Steak Marinade