Description
The easiest grilled steak dinner is this Grilled Tuscan Steak recipe! Soak your steak of choice in a simple Tuscan-inspired marinade made with loads of lemon, garlic, & aromatic fresh herbs. Grill over direct heat for 10 minutes until juicy, tender, & beautifully charred. So simple & so flavorful!
Serve with a glass of wine & Italian-inspired sides for a Tuscan-inspired dinner party, Father’s Day dinner, or any other special occasion meal! A taste of Italy, right in your backyard!
Be sure to read through the blog post, above, for plenty of grilling tips and some guidance for steak doneness!
Ingredients
Scale
- Two 1 ¼ – 1 ½-inch steaks of choice – ribeye, New York Strip, T-bone, etc. (see Recipe Notes, below)
- 3 tablespoons olive oil
- 1 lemon, zested
- 8 cloves garlic, smashed open or finely chopped or grated
- 4 sprigs fresh rosemary, broken in half
- 1 tablespoon dried oregano
- optional: up to 2 teaspoons crushed red pepper flakes, as desired
- kosher salt and ground black pepper, to season
Instructions
- Prep the Tuscan-style marinade and marinate the steaks: Add the steaks to an airtight container resealable storage bag. Top with the olive oil, lemon zest, garlic, fresh rosemary sprigs, dried oregano, and crushed red pepper flakes. Season with 1/2 teaspoon kosher salt and ground black pepper as desired. Use your hands to really rub the herbs and spices into the surface of the steaks. Cover and marinate in the refrigerator for at least 12 hours or up to 2 days.
- Prep the Tuscan steaks for the grill: About 30 minutes prior to grilling the steaks, pull them out of the refrigerator to let them come up to room temperature. I typically just pull them out of the fridge right before I preheat the grill (Step 3, below). Just before you’re ready to toss them on the grill, use paper towel to pat the steak as dry as you possibly can, then season generously with kosher salt – a good rule of thumb is 1 teaspoon per pound of meat – and ground black pepper as desired.
- Prepare the grill: Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)
- Grill the Tuscan-style steaks: Place the steaks on the grill grates, directly over the heat. Close the grill lid. Grill 3-5 minutes per side. For a nice medium rare, I grill 4 minutes per side, until an instant read thermometer inserted in the steak registers an internal temperature of 115-120 degrees F (refer to blog post above for more guidance on different steak temperatures and cook times), transfer the steaks to a plate and set aside to rest.
- Rest, carve and serve: Set the grilled Tuscan-style steaks aside to rest for 5-10 minutes, then carve and serve as desired. We think this grilled Tuscan steak is wonderful as-is, finishing with just a touch of smoky finishing salt, but you can serve it with a vibrant sauce like pesto or Italian-style salsa verde if desired. Pair with your favorite pasta salad and grilled veggies for the ultimate summer dinner! Enjoy!
Notes
- Best steaks for grilling: Whenever you’re making steak at home, buy the highest quality steaks you can find. The steak is really the star of the show here! (Plus, no matter what, I guarantee you’ll spend less on your steak than you would for a steak dinner at a nice restaurant!) We love New York strip or ribeye at our house, as both are tender with great flavor. This method will work for sirloin or tenderloin, too, noting you may need to adjust cook times based on the thickness of the steak.
- Storage and Reheating: Leftover steak will keep, stored in an airtight container in the refrigerator for up to 3 days. Enjoy leftovers cold from the fridge, or reheat on the stovetop or in the microwave, just until warmed through.
