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.
Prep Time 35 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
- 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
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!
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.
