Introduction
Grilled Tuscan Steak with Lemon, Garlic, and Rosemary is a bold, flavorful dish that brings together the rich, smoky taste of grilled steak with the aromatic punch of fresh herbs, zesty lemon, and savory garlic. This classic Italian-inspired recipe infuses the steak with the rustic flavors of Tuscany, making it a perfect centerpiece for any meal. The combination of rosemary and garlic creates a mouthwatering marinade that enhances the natural flavors of the beef, while the lemon adds a refreshing tang to balance the richness. Whether you’re cooking for a special occasion or enjoying a casual dinner, this dish is sure to impress with its simple yet elegant flavors.

The History of Grilled Tuscan Steak
Tuscan cuisine is known for its emphasis on fresh, high-quality ingredients, simple cooking techniques, and deep, bold flavors. Grilled Tuscan steak, or Bistecca alla Fiorentina, is one of the most iconic dishes from the region of Tuscany, Italy. Traditionally made with a thick-cut T-bone steak, it is grilled over open flames to achieve a perfect balance of crispy, charred exterior and tender, juicy interior. The use of aromatic herbs like rosemary and garlic, along with the bright, citrusy touch of lemon, is a hallmark of Tuscan cooking. While Bistecca alla Fiorentina is the most famous version of Tuscan steak, variations with different marinades, herbs, and cooking methods are common throughout Italy. This modern twist on the classic recipe incorporates lemon, garlic, and rosemary to create a dish that is both traditional and exciting for the taste buds.

Ingredients Breakdown
The ingredients for Grilled Tuscan Steak with Lemon, Garlic, and Rosemary are simple yet packed with flavor. The steak itself should be a high-quality cut, such as ribeye, sirloin, or T-bone, as these cuts offer great tenderness and flavor. Fresh rosemary is the key herb in this recipe, providing an aromatic, piney fragrance that complements the richness of the steak. Garlic, when combined with rosemary, creates a savory base for the marinade that penetrates deep into the meat. Lemon juice and zest bring a refreshing citrus note, balancing the deep flavors of the steak and adding a hint of acidity. Olive oil serves as the base for the marinade, helping to distribute the flavors while adding richness and moisture. Salt and pepper are used to season the steak, and a touch of red pepper flakes can be added for an optional hint of heat.

Step-by-Step Recipe:

Prepare the Marinade: In a small bowl, combine 2 tablespoons of olive oil, minced garlic, fresh rosemary (about 2 tablespoons), lemon zest, and lemon juice. Add salt, pepper, and optional red pepper flakes to taste. Mix well until everything is evenly incorporated.
Marinate the Steak: Place your steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, making sure to coat them evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and glowing. For a gas grill, preheat for about 10-15 minutes.
Grill the Steaks: Remove the steaks from the marinade and let any excess drip off. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or longer if you prefer your steak cooked more. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for well-done.
Rest the Steak: Once the steaks are cooked to your desired level, remove them from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
Serve: Slice the steak against the grain and serve with a drizzle of olive oil, a squeeze of fresh lemon juice, and a garnish of fresh rosemary sprigs. Pair with grilled vegetables, mashed potatoes, or a simple salad for a complete meal.

Tips for the Perfect Grilled Tuscan Steak

Choose the Right Cut of Steak: For the best flavor and tenderness, opt for cuts like ribeye, T-bone, or sirloin. These steaks are marbled with fat, which enhances the flavor and ensures a juicy result.
Marinate for Maximum Flavor: While 30 minutes is enough to impart flavor, marinating the steak for up to 2 hours will intensify the taste. Be sure to cover the steak in the marinade completely for even distribution.
Preheat the Grill: Make sure your grill is hot before placing the steaks on it. A properly preheated grill ensures a good sear, locking in the flavors and juices.
Monitor the Internal Temperature: Use a meat thermometer to check for doneness rather than relying on time alone. This ensures your steak is cooked to your preferred level of doneness.
Let the Steak Rest: Don’t skip the resting step. Allowing the steak to rest helps to retain its juices, making it more tender and flavorful when sliced.

Variations and Customizations
While this recipe stays true to traditional Tuscan flavors, there are many ways to customize it. For a richer flavor, you can add balsamic vinegar to the marinade, which adds a slight sweetness and depth. For a smoky touch, try adding smoked paprika to the marinade or grilling the steak over wood chips. If you prefer a spicier kick, you can increase the amount of red pepper flakes or add a small amount of chopped fresh chili peppers. For those who enjoy a tangy twist, consider adding a splash of red wine vinegar to the marinade. You can also swap the rosemary for other fresh herbs like thyme or oregano for a slightly different flavor profile.

Health Considerations and Nutritional Value
Grilled Tuscan Steak with Lemon, Garlic, and Rosemary is a relatively healthy dish when enjoyed in moderation, as it is packed with protein and healthy fats from the steak and olive oil. Lean cuts of steak like sirloin or tenderloin offer fewer calories and less fat compared to fattier cuts like ribeye. Rosemary and garlic are also packed with antioxidants and anti-inflammatory properties, contributing to the health benefits of the dish. To make this meal even lighter, you can serve the steak with a side of grilled vegetables or a light salad instead of heavy sides like mashed potatoes. While the steak is a good source of iron, protein, and essential vitamins, it is important to be mindful of portion sizes, especially when paired with starchy sides.

FAQ

Can I use a different type of steak for this recipe?
Yes, you can use any cut of steak that you prefer. Ribeye, sirloin, or T-bone are ideal, but flank steak, skirt steak, or even filets will also work well.
How can I make the steak spicier?
If you like your steak with a bit of heat, increase the amount of red pepper flakes in the marinade or add fresh chopped chili peppers.
Can I use dried rosemary instead of fresh?
While fresh rosemary is preferred for its robust flavor, you can use dried rosemary if necessary. Just reduce the quantity to about 1 tablespoon since dried herbs are more concentrated.
What’s the best way to serve this steak?
Grilled Tuscan steak pairs wonderfully with grilled vegetables, a simple green salad, roasted potatoes, or even a side of garlic bread. You can also serve it with a light pasta dish for a complete meal.
Can I make this dish ahead of time?
You can marinate the steak ahead of time and refrigerate it for up to 2 hours before grilling. However, for the best flavor and texture, it’s recommended to grill the steak fresh when ready to serve.

Grilled Tuscan Steak with Lemon, Garlic, and Rosemary

Grilled Tuscan Steak with Lemon, Garlic, and Rosemary is a savory and aromatic dish that combines tender grilled steak with bold, fresh flavors. This easy recipe brings the essence of Tuscany to your table with simple ingredients and minimal prep time.

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Prep Time 35

Cook Time 2

Total Time 2 35

Servings 2

Ingredients

Two 1 ¼ – 1 ½-inch steaks of your choice – ribeye New York Strip, T-bone, etc. (see Recipe Notes below)
3 tablespoons olive oil
1 lemon zested
8 cloves garlic smashed or finely chopped/grated
4 sprigs fresh rosemary broken in half
1 tablespoon dried oregano
Optional: up to 2 teaspoons crushed red pepper flakes to taste
Kosher salt and ground black pepper for seasoning

Instructions

Prepare the Tuscan-style Marinade and Marinate the Steaks:

Place the steaks in an airtight container or resealable storage bag. Add the olive oil, lemon zest, garlic, fresh rosemary sprigs, dried oregano, and crushed red pepper flakes. Season with ½ teaspoon of kosher salt and black pepper to taste. Use your hands to massage the herbs and spices into the steaks. Cover and refrigerate for at least 12 hours or up to 2 days for marinating.

Prepare the Tuscan Steaks for the Grill:

About 30 minutes before grilling, remove the steaks from the refrigerator to bring them to room temperature. I usually take them out just before I preheat the grill (Step 3 below). Once ready to grill, pat the steaks dry with a paper towel as much as possible, then season them generously with kosher salt (about 1 teaspoon per pound of meat) and black pepper to taste.

Prepare the Grill:

Preheat the grill to medium-high direct heat, around 450-500°F. After preheating, clean the grill grates by brushing them firmly with a wire brush. (If you don’t have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)

Grill the Tuscan-style Steaks:

Place the steaks directly over the heat on the grill grates. Close the grill lid. Grill the steaks for 3-5 minutes per side. For a medium-rare steak, grill for about 4 minutes per side, until an instant-read thermometer inserted into the steak reads an internal temperature of 115-120°F (refer to the blog post for guidance on other steak temperatures and cook times). Once done, transfer the steaks to a plate and let them rest.

Rest, Carve, and Serve:

Allow the grilled Tuscan-style steaks to rest for 5-10 minutes before carving. Serve as desired. These steaks are delicious on their own, finished with a pinch of smoky finishing salt, but you can also pair them with a vibrant sauce like pesto or Italian-style salsa verde. For a complete meal, serve with your favorite pasta salad and grilled vegetables. Enjoy!

Notes

Best Steaks for Grilling:
When grilling steaks at home, always opt for the highest quality cuts you can find. The steak truly takes center stage in this dish! (Plus, no matter what, you’ll likely spend less on your steak than you would for a steak dinner at a nice restaurant!) At our house, we love New York strip or ribeye, as both are tender and packed with flavor. This method also works well for sirloin or tenderloin, but keep in mind that you may need to adjust the cooking times depending on the thickness of the steak.

Storage and Reheating:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. You can enjoy the leftovers cold, straight from the fridge, or reheat them on the stovetop or in the microwave until just warmed through.

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