Add the steaks to an airtight container resealable storage bag. Top with the olive oil, lemon zest, garlic, fresh rosemary sprigs, dried oregano, & crushed red pepper flakes. Season with 1/2 tsp kosher salt & ground black pepper as desired. Use your hands to really rub the herbs & spices into the surface of the steaks. Cover & marinate in the refrigerator for at least 12 hours or up to 2 days.
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. 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 tsp per pound of meat – & ground black pepper as desired.
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.)
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, transfer the steaks to a plate & set aside to rest. Set the grilled Tuscan-style steaks aside to rest for 5-10 minutes, then carve.
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