Tuscan T Bone Steak or Bistecca Alla Fiorentina
Indulge in the bold and rustic flavors of Tuscany with this classic recipe for Tuscan T-Bone Steak, also known as Bistecca alla Fiorentina. This iconic Italian dish showcases thick, juicy T-bone steaks—ideally from the prized Chianina cattle—grilled to perfection over high heat for a beautifully charred crust and tender, medium-rare interior. Infused with the earthy aroma of fresh rosemary and finished simply with sea salt, black pepper, and a drizzle of extra virgin olive oil, this steak is a celebration of minimalistic yet extraordinary flavors. Traditionally served family-style, complete with optional lemon wedges for a zesty finish, this dish is perfect for gatherings or a gourmet date night. Whether cooked on a grill or in a grill pan, this 10-minute masterpiece brings the heart of Tuscany straight to your table.
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Recipe Information
Ingredients
- 2 pieces T-bone steak (preferably Chianina beef)
- 2 tablespoons Extra virgin olive oil
- 2 sprigs Fresh rosemary sprigs
- 1 tablespoon Sea salt
- 1 teaspoon Freshly ground black pepper
- 1 piece Lemon (optional, for serving)
Instructions
Remove the T-bone steaks from the refrigerator about 1-2 hours prior to cooking to allow them to come to room temperature.
Preheat the grill or grill pan to high heat. If using a charcoal grill, ensure the coals are white-hot and spread evenly for even cooking.
Rub both sides of each T-bone steak with 1 tablespoon of olive oil, ensuring they are lightly coated. Season generously with sea salt.
Lightly crush and tear the rosemary sprigs to release their oils, then rub them onto the steaks for added flavor. Discard the sprigs after rubbing.
Place the steaks on the hot grill and cook for about 5-7 minutes on one side without moving them, allowing a nice crust to form.
Flip the steaks and cook for an additional 5-7 minutes on the other side to achieve a perfectly medium-rare steak. Use a meat thermometer to check for an internal temperature of 125°F (52°C) for medium-rare. Adjust cooking time as needed for your preferred doneness.
Once cooked, remove the steaks from the grill and let them rest, loosely covered with foil, for at least 5 minutes to allow the juices to redistribute.
Before serving, sprinkle the steaks with freshly ground black pepper to taste. Optionally, serve with lemon wedges for a traditional Tuscan touch.
Slice the steaks into thick strips, keeping the bone intact for presentation, and serve family-style on a large platter. Enjoy immediately!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 7216 mg | 314% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
