T-Bone Fiorentina with Sauteed Spinach and Olive Oil
(Courtesy of Mario Batali)
1 T-Bone steak at least 2 inches thick (2 to 2-1/2 lbs)
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh sage leaves
1 tbsp fresh thyme leaves
2 tbsp freshly ground black pepper
2 tbsp kosher salt
1 cup, plus 2 tbsp best-quality extra virgin olive oil
6 garlic cloves, thinly sliced
4 lbs spinach washed, spun dry, stems removed
1 lemon, juiced
Salt and pepper
Prepare a charcoal fire or preheat the grill to med-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 10 minutes on the first side and about 8 minutes on the second side. Let stand 5 minutes.
Meanwhile, in a 12 to 14-inch sauté pan, heat ¼ cup olive oil until smoking. Add the garlic and cook until light brown, 3 to 4 minutes. Add the spinach and stir quickly, cooking just until wilted. Remove from the heat, add the lemon juice and salt and pepper and set aside.
Carve the filet and strip steaks off the bone and slice. Divide the spinach and steak among 4 plates, giving each some of the filet and drizzle each serving with a few tablespoons of the remaining olive oil.