Tuscan T-Bone Steak with Arugula and Lemon

Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    30 min.

  • Grilling Time

    8 to 12 min.


the Ingredients

Tuscan Tbone300
  • Completed step 2 well-marbled T-bone steaks or porterhouse steaks, each about (1 ½ pounds) and (1 ¼ to 1 ½ inches) thick
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 2 teaspoons kosher salt
  • Completed step 2 teaspoons minced fresh rosemary leaves
  • Completed step 2 teaspoons freshly ground black pepper
  • Completed step ½ teaspoon garlic powder


  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 small garlic clove, minced or pushed through a press
  • Completed step ¼ teaspoon kosher salt
  • Completed step ⅛ freshly ground black pepper
  • Completed step 4 ounces arugula
  • Completed step 1 ounce Parmesan cheese, shaved with a vegetable peeler, divided
  • Completed step Lemon wedges for serving

Special Equipment

  • Instant-Read Thermometer


Bistecca alla Fiorentina (Florentine Steak) is a Tuscan specialty, consisting of a simple list of ingredients adorning a thick slab of steak on the bone, grilled over a hot fire and served rare.
  • Place the steaks in a single layer on a baking tray and pat dry with a paper towel. In a small bowl mix the oil, salt, rosemary, black pepper, and garlic powder. Rub the oil on both sides of the steaks. Let stand at room temperature for 30 minutes.
  • In a small bowl whisk all of the dressing ingredients.
  • Prepare the grill for direct cooking over high heat (500° to 550°F).
  • Grill the steaks over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the steak registers 125°F, 8 to 12 minutes for medium rare (or your preferred doneness), turning once or twice. Remove the steaks and let rest indoors, for 3 to 5 minutes. Cut the meat away from the bone and then cut the meat across the grain into thick slices.
  • In a bowl lightly toss the arugula, about two-thirds of the Parmesan, and the dressing.
  • Spread the arugula salad on a serving platter. Arrange the meat in the center of the salad. Garnish with the remaining Parmesan shavings and serve with the lemon wedges.

Let's Gear Up

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