If you have never had a Tuscan steak-move that up on your list. When cooked right, it is something special. The traditional cut for this is a thick cut porterhouse steak...1 3/4" - 2" thick cut of meat. I used a Ribeye because 1. I like ribeyes, and 2. A bit pricey for a specialty cut 2" thick Porterhouse steak, and 3. I can't eat and entire 2" thick porterhouse steak. Not any more...I use to be able to put one down...LOL!
So let me walk you through it if you have never had one...
The marinade (Tuscan steaks are the only steak I marinade. Most of the time , if I am grilling, it is straight up sea salt and BP):
1/4 cup EEVO
zest of 1 lemon
juice of 1 lemon
5-6 med.-lg. cloves of garlic small dice, by hand, with a knife. (No garlic press allowed. No jar garlic allowed)
1TBSP. fresh chopped rosemary leaves
1/2 TBSP fresh chopped oregano leaves (optional, but definitely better with it included)
Mix that up either in a gallon ziplock, or in a small bowl to be applied to the steaks on a platter.
Season the steaks with Salt and BP. Then place in the marinade. Allow to marinade for a minimum of 1 hour, and no longer than 2.5 hours on the counter at room temp. Get the sides ready, and the grill up to temp.
For a cut this thick, I like to reverse sear the steaks. This is my current set up for a reverse sear on my new to me BGE; a cast iron pan with a grate on top. But I am open to suggestions on a better or easier set up.
3.5 minutes per side @425-450*F reverse sear,then 1.5-2 minutes per side sear directly over the heat...
Pull off the grill when INT reaches 110-112*F, let rest for 7 minutes...and done. a little on the raw side of rare- but not a blue steak (which is extra rare) just how I like a steak. Perfect for me.
And....the plate. Paired with sauteed Chanterelle mushroom and some of the last garden tomatoes for the year. A Tuscan steak is traditionally served with a butter and balsamic vinegar finish.
So let me walk you through it if you have never had one...
The marinade (Tuscan steaks are the only steak I marinade. Most of the time , if I am grilling, it is straight up sea salt and BP):
1/4 cup EEVO
zest of 1 lemon
juice of 1 lemon
5-6 med.-lg. cloves of garlic small dice, by hand, with a knife. (No garlic press allowed. No jar garlic allowed)
1TBSP. fresh chopped rosemary leaves
1/2 TBSP fresh chopped oregano leaves (optional, but definitely better with it included)
Mix that up either in a gallon ziplock, or in a small bowl to be applied to the steaks on a platter.
Season the steaks with Salt and BP. Then place in the marinade. Allow to marinade for a minimum of 1 hour, and no longer than 2.5 hours on the counter at room temp. Get the sides ready, and the grill up to temp.
For a cut this thick, I like to reverse sear the steaks. This is my current set up for a reverse sear on my new to me BGE; a cast iron pan with a grate on top. But I am open to suggestions on a better or easier set up.
3.5 minutes per side @425-450*F reverse sear,then 1.5-2 minutes per side sear directly over the heat...
Pull off the grill when INT reaches 110-112*F, let rest for 7 minutes...and done. a little on the raw side of rare- but not a blue steak (which is extra rare) just how I like a steak. Perfect for me.
And....the plate. Paired with sauteed Chanterelle mushroom and some of the last garden tomatoes for the year. A Tuscan steak is traditionally served with a butter and balsamic vinegar finish.
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