Barbecue-Roasted Steak with Tuscan-Inspired Rub

15 min prep

48 min cooking

Serves 4

Difficulty 2/5

Flavoured with rosemary, garlic and good-quality olive oil, this simple Tuscan-style grilled steak is inspired by the classic Florentine recipe. Bistecca alla Fiorentina is traditionally prepared with a T-bone steak; here we’re using a Frenched Rib Steak (similar to a Tomahawk-style) which makes for a stunning presentation at your dinner table.

1. Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). 2. Meanwhile, pat teak dry with paper towel. Combine oil, rosemary, salt, pepper and garlic in a small bowl. Rub mixture all over steak. 3. Place steak on grill over drip pan; turn off burner under drip pan. Insert an oven-safe meat thermometer sideways into centre of steak, avoiding fat or bone. Close lid and cook for about 40 to 50 minutes, or until the thermometer reads 120°F (49°C). 4. Post-sear Rub: Meanwhile, combine parsley, oil, lemon zest, lemon juice, anchovy paste, garlic and hot pepper flakes in a small bowl. Drizzle half over a large cutting board; set board and remaining oil mixture aside. 5. Move steak to grill that is over the burner that is turned on. Cook for 8 to 12 minutes, turning once, for medium-rare until evenly browned on both sides, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). 6. Transfer steak to reserved cutting board, turning twice or more to coat with herb mixture. Cover loosely with foil and let rest for 15 minutes. 7. Carve meat from the bone, then into thin slices. Arrange steak on a large platter with the bone. Drizzle remaining herb mixture over sliced steak. Sprinkle with coarse salt and cracked pepper.

Barbecue-Roasted Steak with Tuscan-Inspired Rub

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Frenched Rib Steak