This Bistecca all Fiorentina recipe is even more beautiful when it has the perfect grill marks. Want to know The Culinary Institute of America’s secret on how to get those great grill marks on a steak? CIA Chef Howie Velie has just the grilling tip to teach you how. See our post and video demonstration on Secrets from the CIA: How to Get Grill Marks.
- 4 T-bone or strip loin steaks, 1½ inches thick
- ¼ cup extra-virgin olive oil, divided use
- ¼ cup minced garlic
- 4 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons minced rosemary leaves
- 3 tablespoons lemon juice
- Preheat a gas grill to high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
- Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper, and rosemary.
- Grill the steaks over direct heat until marked, about two minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until desired doneness; six to seven minutes per side for medium (cook slightly less for rare, slightly more for medium-well).
- Transfer the meat to a cutting board or a large platter. Drizzle each of the steaks with two teaspoons more olive oil and finish sprinkling the steaks with lemon juice.
- Let the steaks rest for about 10 to 15 minutes before carving into slices. To carve the steaks, cut the meat from the bone with the tip of a knife; it will separate easily and cleanly from the bones if you use short strokes and keep the blade as close to the bone as possible. Once the meat is cut free, carve it into slices. Serve on a heated platter or plates.
- Nutrition analysis per 4.5-ounce serving: 300 calories, 31g protein, 2g carbohydrate, 18g fat, 1240mg sodium, 85mg cholesterol, 0g fiber