Name: Tuscan Herb-Rubbed Fiorentina Steak
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Italian cuisine
Ingredients: 1 pcs t-bone steak (thick-cut, about 2-3 inches thick, approximately 2 lbs); 2 tbsp fresh rosemary (finely chopped); 1 tbsp fresh sage (finely chopped); 2 pcs garlic (cloves, minced); 3 tbsp olive oil (extra virgin, divided); 1 tsp sea salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste)

A thick, grilled Fiorentina steak, richly bronzed and seasoned with Tuscan herbs, rests on a rustic wooden board, ready to be carved.

Prep: 15 min • Cook: 12 min. Experience the unparalleled taste of a true Tuscan classic with this thick-cut T-bone steak, generously rubbed with aromatic rosemary, earthy sage, and pungent garlic. Grilled to crusty perfection on the outside and tender on the inside, it's then drizzled with high-quality Italian olive oil. This simple yet profoundly flavorful preparation highlights the natural qualities of premium beef, offering an authentic taste of Italian culinary tradition.

Preparation time: 15 min
Cooking time: 12 min
Total time: 27 min
Servings: 2

Instructions

Preparation

1Remove the T-bone steak from the refrigerator at least 1 hour before cooking to bring it to room temperature.
2In a small bowl, combine the chopped fresh rosemary, fresh sage, minced garlic, 2 tablespoons of olive oil, sea salt, and black pepper. Mix well to form a thick herb rub.
3Pat the steak dry with paper towels. Generously rub the herb mixture evenly over all surfaces of the steak.

Cooking

1Preheat a grill or a heavy cast-iron pan over high heat until very hot, about 5-7 minutes.
2Place the seasoned steak on the hot grill or pan. For a rare to medium-rare steak (traditional Fiorentina), cook for 5-6 minutes per side. For thicker cuts, you might also sear the edges of the bone.
3Use a meat thermometer to check for desired doneness: 125-130°F (52-54°C) for rare, 130-135°F (54-57°C) for medium-rare.
4Once cooked, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

Serving

1Slice the steak off the bone, then slice across the grain into thick pieces. Arrange on a serving platter.
2Drizzle with the remaining 1 tablespoon of high-quality extra virgin olive oil just before serving.

Instructions

Preparation

1Remove the T-bone steak from the refrigerator at least 1 hour before cooking to bring it to room temperature.
2In a small bowl, combine the chopped fresh rosemary, fresh sage, minced garlic, 2 tablespoons of olive oil, sea salt, and black pepper. Mix well to form a thick herb rub.
3Pat the steak dry with paper towels. Generously rub the herb mixture evenly over all surfaces of the steak.

Cooking

1Preheat a grill or a heavy cast-iron pan over high heat until very hot, about 5-7 minutes.
2Place the seasoned steak on the hot grill or pan. For a rare to medium-rare steak (traditional Fiorentina), cook for 5-6 minutes per side. For thicker cuts, you might also sear the edges of the bone.
3Use a meat thermometer to check for desired doneness: 125-130°F (52-54°C) for rare, 130-135°F (54-57°C) for medium-rare.
4Once cooked, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

Serving

1Slice the steak off the bone, then slice across the grain into thick pieces. Arrange on a serving platter.
2Drizzle with the remaining 1 tablespoon of high-quality extra virgin olive oil just before serving.

Nutrition Information

Calories: 651 kcal
Protein: 60 g
Fat: 43 g
Carbs: 6 g

Nutrient	Per serving
Calories	651 kcal
Protein	60 g
Fat	43 g
Carbs	6 g

Tips

Bringing the steak to room temperature ensures even cooking, crucial for a Fiorentina.
Do not overcook; Fiorentina is traditionally served rare to medium-rare for maximum flavor.
Serve with simple sides like roasted potatoes or a fresh green salad to let the steak shine.