Ingredients with Measurements:
- 2 bone-in ribeye steaks, about 2 inches thick (total weight 3-4 lbs)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lemon, cut into wedges
Special equipment needed:
- Charcoal grill or gas grill
- Meat thermometer
Step-by-step instructions:
1. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before grilling.
2. Preheat the grill to high heat (450-500°F) for at least 10 minutes.
3. While the grill is heating up, prepare the steaks. Brush each steak with olive oil and season generously with salt and pepper on both sides.
4. Place the steaks on the grill and cook for 5-6 minutes per side for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
5. While the steaks are cooking, prepare the garlic and herb mixture. In a small bowl, mix together minced garlic, rosemary, thyme, and a pinch of salt.
6. When the steaks are almost done, remove them from the grill and let them rest for 5 minutes.
7. Brush the garlic and herb mixture over the steaks and return them to the grill for 1-2 minutes per side, until the herbs are fragrant and the steaks are nicely charred.
8. Remove the steaks from the grill and let them rest for another 5 minutes before slicing.
9. Serve the steaks with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Grill temperature: 450-500°F
- Internal temperature of steaks: 130°F for medium-rare
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 500 per serving
- Fat: 35g
- Protein: 45g
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
Substitutions for ingredients:
- You can use any type of steak for this recipe, but it's best to choose a cut that is at least 2 inches thick.
- You can use any type of oil for brushing the steaks, such as vegetable oil or canola oil.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- You can add a sprinkle of red pepper flakes to the garlic and herb mixture for some extra heat.
- You can serve the steaks with a side of grilled vegetables or a simple salad.
Tips and tricks:
- Make sure to let the steaks come to room temperature before grilling to ensure even cooking.
- Don't flip the steaks too often, as this can prevent them from developing a nice crust.
- Let the steaks rest before slicing to allow the juices to redistribute and prevent them from becoming dry.
Storage instructions:
- Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the steak, place it in a skillet over medium heat and cook until heated through.
Presentation ideas:
- Serve the steak on a large platter with lemon wedges and a sprig of fresh herbs.
Garnishes:
- Fresh herbs, such as rosemary or thyme, can be used as a garnish.
Pairings:
- This steak pairs well with a bold red wine, such as a Cabernet Sauvignon or a Chianti.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Simple salad with a vinaigrette dressing
Troubleshooting advice:
- If the steak is not cooking evenly, move it to a cooler part of the grill to finish cooking.
Food safety advice:
- Make sure to use a meat thermometer to ensure that the steak is cooked to a safe temperature of 130°F for medium-rare.
Food history:
- Bistecca alla Fiorentina is a traditional Tuscan dish that dates back to the 16th century. It is typically made with a large, bone-in steak that is grilled over an open flame.
Flavor profiles:
- This dish has a bold, meaty flavor with a hint of garlic and herbs.
Serving suggestions:
- Serve the steak with a side of grilled vegetables or a simple salad for a complete meal.
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Region: Italian