Published July 1, 2002.
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.
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. If you use charcoal briquettes instead of hardwood charcoal, one chimney-full will weigh close to 6 pounds. Also, you may have to increase the searing time by about 30 seconds on each side. There is no need to build a two-level fire if you can adjust the level of the charcoal rack on your grill; crank the rack up high to sear the steaks, then drop it down a couple of levels for less intense heat to finish cooking them.
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