Bistecca alla Fiorentina

By LeeBoruchow

One of my all time favorite dishes. The quality of the T-bone and the olive oil is of course paramount. This is traditionally served quite rare and carved at the table.

Ingredients

• 1 T-bone steak, at least 3 inches thick (3 to 3 1/2 pounds)
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 tablespoon fresh thyme leaves
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt
• Best quality extra virgin olive oil!
• 1/4 cup virgin olive oil
• 6 cloves garlic, thinly sliced
• 4 pounds spinach, washed, spun dry, stems removed
• Juice of 1 lemon
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Prepare a charcoal fire or preheat the grill to medium-high heat.
Pat the steak dry. In a small bowl, combine the rosemary, sage, thyme, black pepper, and kosher salt until well blended. Coat the entire steak with the spice mix and brush with 2 tablespoons of the olive oil. Place on the grill and cook until well-charred, about 12 minutes on the first side and about 9 minutes on the second side. Let stand 5 minutes.

Meanwhile, in a 12- to 14-inch saute pan, heat virgin olive oil until smoking. Add garlic and cook until light brown. Add spinach and stir quickly, cooking until just wilted. Remove from heat, add lemon juice and salt and pepper and set aside. When steak is done, remove and let stand 5 minutes. Carve off fillet and strip steaks and slice. Divide steak among 4 plates, divide spinach and drizzle each plate with your best oil. Serve immediately.