Grilled Tuscan Steak with Garlic Essence
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4
Ingredients
2 T-bone steaks or porterhouse steaks, each 1 ½ inches thick (about 3 ½ pounds total), patted dry1 clove garlic, halved2 teaspoons kosher salt 1 teaspoon ground black pepper 3 tablespoons extra-virgin olive oil Lemon wedges for serving
Before You Begin
T-Bone and porterhouse steaks are large enough to serve two. We prefer to season the steaks with kosher salt because its coarse grains are easier to sprinkle evenly onto the meat than fine table salt.
Instructions
- Light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and burn until covered with layer of fine gray ash. Build two-level fire by stacking most of the coals on one side of grill and arranging remaining coals in single layer on other side. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use wire brush to scrape grate clean. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above cooking grate for 3 to 4 seconds).
- Turn all burners on gas grill to high, close lid, and heat until very hot, about 15 minutes. Scrape cooking grate clean with wire brush; leave one burner on high and turn other burner(s) down to medium.
- Meanwhile, rub halved garlic clove over bone and meat on each side of steak, and then sprinkle the steaks evenly on both sides with salt and pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2 1/2 minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle). Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5 to 6 minutes more for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for rare medium-rare (125 degrees), 7 to 8 minutes for medium medium-rare (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).
- Transfer steaks to cutting board and let rest 5 minutes. Following illustrations below, cut strip and tenderloin pieces off bones and slice crosswise about 1/2 inch thick. Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges.
if using a charcoal grill
if using a gas grill
Time
55 minutesYield
Serves 4Ingredients
2 T-bone steaks or porterhouse steaks, each 1 ½ inches thick (about 3 ½ pounds total), patted dry
1 clove garlic, halved
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Lemon wedges for serving
Test Kitchen Techniques
Ingredients
2 T-bone steaks or porterhouse steaks, each 1 ½ inches thick (about 3 ½ pounds total), patted dry
1 clove garlic, halved
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Lemon wedges for serving
Test Kitchen Techniques
Ingredients
2 T-bone steaks or porterhouse steaks, each 1 ½ inches thick (about 3 ½ pounds total), patted dry
1 clove garlic, halved
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Lemon wedges for serving
Test Kitchen Techniques
Why This Recipe Works
In the perfect grilled Tuscan steak recipe, a beautifully grilled steak is dressed with extra-virgin olive oil and lemon juice; the olive oil complements the flavor of the meat, while the acidic notes of the lemon juice sharpen the flavors of the dish and cut its richness. The secret to our Tuscan grilled steak recipe is simple: To bring out the full, fresh flavor of the olive oil and lemon juice, we drizzled them over the steak after cooking rather than before, as many recipes recommend.
Before You Begin
T-Bone and porterhouse steaks are large enough to serve two. We prefer to season the steaks with kosher salt because its coarse grains are easier to sprinkle evenly onto the meat than fine table salt.
Instructions
- Light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and burn until covered with layer of fine gray ash. Build two-level fire by stacking most of the coals on one side of grill and arranging remaining coals in single layer on other side. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use wire brush to scrape grate clean. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above cooking grate for 3 to 4 seconds).
- Turn all burners on gas grill to high, close lid, and heat until very hot, about 15 minutes. Scrape cooking grate clean with wire brush; leave one burner on high and turn other burner(s) down to medium.
- Meanwhile, rub halved garlic clove over bone and meat on each side of steak, and then sprinkle the steaks evenly on both sides with salt and pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2 1/2 minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle). Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5 to 6 minutes more for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for rare medium-rare (125 degrees), 7 to 8 minutes for medium medium-rare (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).
- Transfer steaks to cutting board and let rest 5 minutes. Following illustrations below, cut strip and tenderloin pieces off bones and slice crosswise about 1/2 inch thick. Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges.
if using a charcoal grill
if using a gas grill
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