Grilled Tuscan Steaks

Some recipes are meant to be kept simple. A good steak, fresh herbs, a hot grill, and a bottle of Cabernet are all you really need to bring people around the table.

This Grilled Tuscan Steak recipe comes from the Pozzan family kitchen and is exactly the kind of meal we love to share with family and friends. Porterhouse or T-bone steaks are rubbed with olive oil, garlic, and fresh rosemary, then grilled until beautifully charred on the outside and cooked just the way you like them.

The recipe calls for a glass of Michael Pozzan Alexander Valley Cabernet Sauvignon alongside the meal. With its rich fruit and balanced structure, it makes a natural match for the savory, grilled flavors of the steak.

It’s an uncomplicated pairing, but that’s part of the appeal. Good food, good wine, and people you enjoy having around the table.

Instructions

Prepare the barbecue by combining olive oil, garlic, and rosemary in a small saucepan. Warm over low heat for about 5 minutes, allowing the flavors to infuse the oil.

Season the steaks with salt and freshly ground pepper. Grill the steaks to your preferred doneness, brushing them with the flavored olive oil during the last few minutes of cooking.

Let the steaks rest before serving. Finish with another light brush of the rosemary and garlic oil.

Serve with baked white beans, a Tuscan favorite, or roasted potatoes.

And while everything is coming together, pour yourself a glass of Michael Pozzan Alexander Valley Cabernet Sauvignon. As Michael’s original recipe suggests, the meal just might taste a little better with a glass of wine in hand.

A Pozzan Family Favorite

What we love about this recipe is that it doesn’t try to do too much. The ingredients are familiar, the preparation is straightforward, and the result is a meal that feels right at home around a family table.

Pair it with our Alexander Valley Cabernet Sauvignon, invite a few people over, and take your time. That’s how we’d serve it. 🍷