Tuscan T-Bone Steak

This Tuscan T-Bone Bistecca Alla Fiorentina is a show-stopping dish that blends simplicity with bold, classic flavors. Perfect for beginners or seasoned grill masters, this recipe highlights the beauty of a perfectly cooked T-bone steak, marinated in fragrant herbs and garlic, and cooked to perfection on a charcoal grill for that authentic smoky flavor. Whether you're hosting a backyard BBQ or looking for an elevated dinner option, this dish is a surefire crowd-pleaser!

This Tuscan T-Bone Bistecca Alla Florentina is the go-to impressive steak for beginners and experts alike. It's simple, fun, and delicious!

Instructions

1. 01

   Marinate your steak 3 to 24 hours in advance.

2. 02

   Once ready to cook, stabilize your grill at 400F and set the grill up for a ½ direct and ½ indirect cook. The indirect grill grate should be at the highest setting of the divide and conquer system with a half-moon deflector shield underneath and the direct grill grate should be at the lowest setting and directly over the coals.

3. 03

   Place the steak on the direct side of the grill. Cook for 4 on each side. Once you like the caramelization or bark, transfer to the indirect side of the grill to come to the desired internal temperature (I prefer 130 on the strip side).

4. 04

   Remove the steak from the grill and allow to rest for 10 minutes. While it is resting, place a few nobs of butter on top and allow it to melt. Serve as is or slice off the bone and into bite-size pieces. (I like to keep the 2 cuts (Fillet and strip) separate)