Grilled Tuscan Steak is a summer must-make! Tender, well-marbled ribeye steak is marinated in a lemony garlic & herb marinade and grilled to absolute perfection.

This is the perfect Italian-inspired recipe to show off for Father’s day or Memorial day. It’s the easiest steak dinner to prepare and will wow at any backyard BBQ or gathering!

The Best Grilled Tuscan Steak Recipe

Welcome to the third annual So Much Food Grilling Week! For the next week, I’ll be sharing all my new favorite summer grilling recipes. They’ll be fresh, simple, and so delicious–I firmly believe anyone can grill these up. You’ll have a bunch of brand new grilling recipes just in time for Memorial day and the start of summer!

First up is this absolutely incredible grilled tuscan steak! This Italian-inspired recipe is a take on Florentine grilled steak and it feels so impressive while being really simple to pull off.

We start by marinating thick-cut ribeyes in a lemony garlic & fresh herb marinade before grilling them over direct heat until perfectly charred. We finish them over indirect heat until they’re cooked to perfect medium-rare.

Serve the steak up with any number of Italian-inspired sides for a truly memorable summer meal.

How to Make Grilled Tuscan Steak

While you can make this steak indoors in a cast iron skillet, there’s really nothing quite like the flavor that an outdoor grill provides!

Helpful Cooking Tools

• Outdoor Grill
• Microplane
• Sharp Knife
• Cutting Board
• Grilling Tongs

Recipe Ingredients

full list of ingredients, quantities & method in the recipe card at the end of the page.

• steak (ribeye is my favorite!)
• lemon zest
• garlic
• olive oil
• red pepper flakes
• rosemary
• oregano

Step-by-Step Photos & Instructions

1. Make the marinade. In a shallow baking dish, combine the olive oil, lemon zest, juice, garlic, red pepper flakes, rosemary, oregano, salt and pepper and stir well. Pat the steaks dry and place them in the marinade and turn them so they’re completely coated in the marinade. Cover with plastic wrap and refrigerate for at least 8 hours, up to 48 hours.
2. Prep the steak for grilling. 30 minutes before cooking, remove the steaks from the fridge so they can come to room temperature. Remove the steaks from the marinade and shake off any excess. Give the outsides of the steaks a sprinkle of salt and pepper.
3. Prep and preheat the grill. Preheat an outdoor grill over medium heat to 500 F. Let the grill preheat for a full 15 minutes. Make sure the grates are cleaned of any debris and lightly grease them with oil or nonstick cooking spray. Right before you cook the steaks, increase the heat to medium high.
4. Grill the steaks. Lay the steaks diagonally across the grates of the grill (don’t close the lid) and let them sear for 3-4 minutes. Rotate them 90 degrees clockwise and let them sear for another 2-3 minutes so you get a nice crosshatch pattern. While the steaks are grilling, grill the lemons cut side down for 4-5 minutes. Flip the steaks, turn off the heat, close the grill lid, and let them cook for 4-6 minutes, or until the internal temperature registers at around 130 F.
5. Rest & Slice. Remove the steaks and lemon from the grill and let the steaks rest for 10-15 minutes before slicing. Sprinkle the sliced steak with flaky sea salt and a squeeze of the grilled lemons.

Grilling 101 Tips

Grilling can feel intimidating, but it’s an easy skill to learn and will totally elevate your cooking game in the summer. Here are all my best tips for grilling like a pro!

Work with a clean grill. This is such an important step and makes all the difference when it comes to grilling. Make sure to clean your grill of any food or debris before you start cooking. This helps keep food from sticking.

Adequately preheat your grill. Making sure your grates are completely heated through is so important! Food sticks when the grates aren’t adequately heated. Make sure to let your grill preheat for at least 15 minutes. The best option is to preheat the grill over medium heat, not high heat.

Lightly grease your grill grates. You can use nonstick spray, but the best method is a rag lightly soaked with high-temperature oil. Use tongs to rub the cloth on the grates to give them a light coating of oil. This also helps when grilling foods with sticky marinades or fish, which can stick easily.

Embrace zone cooking. This isn’t necessarily true for all recipes, but especially when grilling up meat. You’ll want to sear the meat over direct heat, then move it over to the side of the grill that has no burners lit. It’ll continue to cook, but gently, so that you never end up with overcooked, dry meats.

Use a meat thermometer. I always give estimated cooking times, but every grill and piece of meat is different. I always recommend using a thermometer to determine doneness!

Best Cuts of Steak for Grilling

While I love the texture and fattiness of a grilled ribeye, there are lots of options when it comes to selecting a steak!

The most important things to keep in mind while shopping are quality, cut, & thickness. Over any particular cut, make sure that you’re buying something quality! If you’re unsure, head to your local butcher shop and see what they have. I’m a big fan of NY strip, ribeye, flank steak, and well-marbled top sirloin. Never forget that a thicker steak is much harder to overcook while still being able to get a nice char on it. Look for steaks that are at least an inch thick, but closer to 1 1/4-inch.

Understanding Steak Cooking Times

Steak cook times will depend on the heat of your grill and the cut and thickness of your steak. I provide estimated cook times, but the best way to ensure that your steak is properly cooked is to use a simple probe thermometer.

An important thing to remember: as your steak rests, the temperature will come up an additional 5-10 degrees–this is known as carryover cooking. Always pull your steaks 5-10 degrees shy of your desired temperature.

• Rare steak: This will have a cool, red center. Aim for a pull temperature of 115°F and as the steak rests it should come up to 120-125°F.
• Medium-rare steak: The steak will still be quite red in the center but still warm throughout. Aim for a pull temperature of 125-130°F and as the steak rests it’ll come up to about 135°F.
• Medium steak: The inside of the steak will be warm and pink. Plan to pull the steak at 135°F an with carryover cooking you should end up around 140°F.
• Medium-well steak: Your steak will mostly be brown with just a tiny hint of pink. Your target temperature is around 145-150°F, so pull the steak around the 140°F mark.

Serving Suggestions

These Italian-inspired grilled tuscan steaks are just begging to be served with some fresh sides! Consider grilling up some mini peppers and asparagus to go along with the steak.

A big fresh salad would also pair so well. Try my little gem caesar salad or big chopped Italian salad. Either would be a delight on the side! If you’re throwing a BBQ, my Italian grinder pasta salad or my grilled veggie pasta salad would also be a total hit.

Need a sauce? Romesco or chimichurri would be absolutely amazing with the steak.

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Grilled Tuscan Steak will be an absolute hit at your next BBQ! The steak is perfectly tender and so flavorful. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.

More Grilling Recipes to Try

Classic Grilled Cheeseburgers
Grilled Fish Tacos
Grilled Chimichurri Shrimp
Grilled Hoisin Pork Chops
Lemon Herb Grilled Chicken
Grilled Lamb Chops

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