Tuscan Steak or Bistecca alla Florentina is essentially steak with a touch of olive oil, garlic, and rosemary. It sounds fancy, but like most traditional Italian foods, it’s simple to make. We were first introduced to Tuscan Steak at an Italian restaurant, and have been loving it ever since. The first Tuscan Steak we ever had was a few inches thick and meant to serve 2 people. We were eating in a restaurant where you could watch the open kitchen as your food was cooked. I kept seeing these gorgeous, and monstrous steaks going on the grill. And of course, I knew we had to try them too! It was ‘love at first bite’ so to speak because you really can’t go wrong with garlic and rosemary. And luckily steak is really easy to make at home as well. So you can enjoy this simple, yet incredibly flavorful steak anytime!
Ingredients & Substitutions
Steak – Porterhouse is the traditional cut used in Tuscan Steak, but it is pricey. Another nice option we love to use is Rib eyes, or a T-bone works well too. You can also use this Tuscan Steak marinade on any tender cut of steak you like. The best quality meat pays dividends in this simple recipe! Olive oil – the best quality you can find pays off here because it’s in the marinade but it’s also drizzled on top of the finished steak. Rosemary – fresh rosemary is traditional here and also our favorite herb to use in this marinade. You could also use thyme, but really it’s all about the rosemary flavor here. Garlic – is sometimes included in this classic dish and sometimes not. We love Tuscan Steak with minced garlic and it really does add a wonderful depth of flavor. Sea salt – again quality is important here! If you can find/order flaked sea salt like Maldon sea salt, I highly recommend it for sprinkling over the top of your steak for the final touch. Lemon – a squeeze of fresh lemon over the top is often a part of the classic. However, I started grilling my lemon wedges after having it that way in a restaurant and I’ve never looked back because it’s so tasty. Grilling the lemon caramelizes the outside of it and takes the edge off the sour factor. Arugula – Tuscan steak is usually placed over or next to a pile of greens. I’ve most often seen arugula used in restaurants, but baby spinach works really well too. I only have access to arugula during the short season it’s grown here locally. But from the times I’ve had it out of season in a restaurant, it’s on the bitter side. So depending on what you have available, work with what tastes the best!
Important Note: This recipe is super simple, so the quality of each ingredient matters, especially the beef, olive oil, and sea salt!
How to make this recipe step by step
Step 1 Start by mixing together the minced garlic and rosemary with the olive oil.
Storing leftovers
To store – place any leftovers into an airtight container and refrigerate for up to 3 days. Reheat – You can heat up larger portions of leftover steak in the oven, a small skillet over medium heat, or in a microwave. But I like to chop it up into small bite sized pieces and heat it up with any leftover side dishes I have. Or it’s also really good added to scrambled eggs for breakfast. To freeze – place any leftover steak whole or chopped up into and airtight container and freeze for up to 1 month. Defrost in the refrigerator and reheat as directed above.
More Italian-Inspired Recipes
Balsamic Grilled Chicken with Caprese Salad Creamy Tuscan Chicken Grilled Balsamic Bruschetta Chicken Sausage Broccoli Pasta How to make an Antipasto Platter
I really hope you enjoy this Tuscan Steak! If you do get a chance to make this recipe, please leave a rating below, I’d love to hear from you in the comments. Next coat the steaks in the marinade you just made, cover, and refrigerate to marinate for at least 1 hour or overnight for the best flavor. Take the steaks out of the fridge to begin to come up to room temperature while you heat up the grill. When the grill is hot, place the steaks on the cleaned surface and grill just until the meat naturally loosens and is ready to turn about 3-5 minutes. This post was originally published in 2014, but has been updated in 2022 with new photos more informations and tips.
