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Tuscan T-Bone Steak with Arugula and Lemon

Jamie Purviance

Difficulty: easy
  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

Tuscan Tbone300
  • 2 well-marbled T-bone steaks or porterhouse steaks, each about (1 ½ pounds) and (1 ¼ to 1 ½ inches) thick
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon garlic powder

Dressing

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

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

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 (450° to 550°F).
    Prepare the grill for cooking over high heat (500°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.
    Grill the steaks over high heat, with the lid closed, until 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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