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Slow-Grilled Fiorentina Steak with Herbs

Fiorentina Steak

  1. Steaks & Roasts (Beef)

Prep: 10 min • Cook: 30 min. A thick-cut T-bone steak, slowly grilled indirectly on a charcoal grill, then seared directly over high heat for a beautiful crust. Infused with fresh rosemary and garlic, this classic Italian dish is finished with a simple pan sauce made from the steak's drippings.

Preparation time
10 min
Cooking time
30 min
Total time
40 min
Servings
1
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 pc t-bone steak(about 3-4 inches thick, 2-3 lbs)
  • 2 tbsp olive oil
  • salt(coarse sea salt, preferably; to taste)
  • pcs pepper(freshly cracked black pepper; to taste)
  • 3 tbsp rosemary(fresh, chopped)
  • 4 pcs garlic(cloves, smashed)

Instructions

Preparation

  1. Remove the steak from the refrigerator at least 1 hour before cooking to bring it to room temperature.
  2. Preheat your grill to medium-high heat. For indirect heat, push coals to one side of a charcoal grill or set one burner to low on a gas grill.
  3. Pat the steak completely dry with paper towels. This is crucial for achieving a good sear.
  4. Rub the steak all over with olive oil. Season generously with coarse sea salt and freshly cracked black pepper.
  5. Sprinkle the chopped rosemary and smashed garlic cloves over the steak.

Cooking

  1. Place the steak on the indirect heat side of the grill, away from the direct flame.
  2. Close the grill lid and cook for 20-25 minutes, or until the internal temperature reaches about 100°F (38°C) for medium-rare.
  3. Move the steak to the direct heat side of the grill.
  4. Sear for 2-3 minutes per side, until a deep brown crust forms. Flipping once or twice during this stage is fine.
  5. Use a meat thermometer to check the internal temperature: 115-120°F (46-49°C) for rare, 125-130°F (52-54°C) for medium-rare.
  6. Remove the steak from the grill and let it rest on a cutting board, tented loosely with foil, for 10 minutes before slicing.

Pan Sauce (Optional)

  1. While the steak rests, deglaze the grill grates or a small skillet with a splash of red wine or beef broth, scraping up any browned bits.
  2. Stir in any resting juices from the cutting board. Season to taste.

Nutrition

Servings
1
Serving size (imperial)
30 oz
NutrientPer servingPer 100 gTotal (1 serving)
Calories1,200 kcal141.2 kcal1,200 kcal
Protein110 g12.9 g110 g
Fat85 g10 g85 g
Carbs2 g0.2 g2 g

Tips

  • Allowing the steak to come to room temperature ensures even cooking and a better sear on the outside.
  • Use a reliable meat thermometer to achieve your desired level of doneness; overcooking is the biggest risk here.
  • Resting the steak is crucial for juicy results, as it allows the meat fibers to relax and redistribute the juices.

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