Classic steak florentine
Although grilling is now considered a trendy way to cook meat, it is a very traditional Tuscan method, and one that is particularly suited to T-bones. A traditional rub made of herbs and spices and a good drizzle of fresh lemon juice enhances the flavour of this easy dish. While your grill is hot, add some zucchini, peppers, and eggplant to make a simple vegetable medley to accompany the hearty steak. Cut the vegetables lengthwise into planks, grill the planks on each side, then coarsely chop them and toss them together right before serving. Looking for a wine pairing to that can stand up this meal’s bold taste? Serve it with a rich, Tuscan classic, like Barolo or Barbera.
½ tsp(s), crushed
½ tsp(s), cracked
Uncooked lean and trimmed T-bone beef steak
1½ pound(s), (boneless weight; use two 1-pound bone-in T-bones)
½ medium, 2 wedges
Extra virgin olive oil
- Combine basil, oregano, fennel seeds, salt, and pepper in small bowl. Rub mixture over both sides of each steak.
- Preheat grill to medium-high or place large ridged grill pan over medium-high heat. Grill steaks, turning once, until instant-read thermometer inserted into side of each steak (not touching bone) registers 145°F for medium, 8–10 minutes.
- Transfer steaks to cutting board and let rest 5 minutes. Squeeze lemon over steaks and slice. Drizzle with oil and serve.
- Serving size: 1/2 steak