Slow-Grilled Fiorentina Steak with Herbs
Slow-Grilled Fiorentina Steak with Herbs
Classic DishFiorentina Steak
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
Instructions
Preparation
- 1Remove the steak from the refrigerator at least 1 hour before cooking to bring it to room temperature.
- 2Preheat 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.
- 3Pat the steak completely dry with paper towels. This is crucial for achieving a good sear.
- 4Rub the steak all over with olive oil. Season generously with coarse sea salt and freshly cracked black pepper.
- 5Sprinkle the chopped rosemary and smashed garlic cloves over the steak.
Cooking
- 1Place the steak on the indirect heat side of the grill, away from the direct flame.
- 2Close the grill lid and cook for 20-25 minutes, or until the internal temperature reaches about 100°F (38°C) for medium-rare.
- 3Move the steak to the direct heat side of the grill.
- 4Sear for 2-3 minutes per side, until a deep brown crust forms. Flipping once or twice during this stage is fine.
- 5Use 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.
- 6Remove 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)
- 1While 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.
- 2Stir in any resting juices from the cutting board. Season to taste.
Nutrition Information
- Calories
- 1200 kcal
- Protein
- 110 g
- Fat
- 85 g
- Carbs
- 2 g
| Nutrient | Per serving |
|---|---|
| Calories | 1200 kcal |
| Protein | 110 g |
| Fat | 85 g |
| Carbs | 2 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.
