Grilled Tuscan Steaks getting basted with herbs and melted beef tallow.

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!

A close up shot of the sliced steak.

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.

A shot of the sliced Grilled Tuscan Steaks.

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 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 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.

Infusing the beef tallow with the herbs.

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

Salting the T-bone steaks.

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.

The cooking Tuscan Steaks on the grill grate over the flames.

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.

Basting the steaks with the herb tallow.

(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.

Finishing the Grilled Tuscan Steaks in the pizza oven.

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.

Two steaks on individual serving platters before being sliced.

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.   

A close up of the Grilled Tuscan Steak ready to be sliced.

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! 

An overhead shot of the Grilled Tuscan Steaks.

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.

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Basting the steaks with the herb tallow.

Grilled Tuscan Steak

Grilled Tuscan Steak is a delicious steak made even better with a herb infused, melty beef tallow.
Author:Derek Wolf
5 from 3 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 People

Ingredients 

Steak:

  • 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

Instructions 

  • 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!

Video

Nutrition

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!

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  1. 5 stars
    Poors man’s oven…keep the cast iron pan very hot…take the steak & place in back in the cast iron pan & cover the pan…pan is not over a fire any longer. Wait for about 3 minutes then remove the steak/steaks…enjoy….