BISTECCA alla FIORENTINA
Florentine Steak

Serves 4

• 1 (3-pound) porterhouse steak or 2 (1½-pound) T-bones
• 1 cup extra-virgin olive oil
• 4 fresh rosemary sprigs
• 4 cloves garlic, crushed
• Kosher salt
• Freshly ground black pepper
• Lemon wedges

To Prepare

1. Marinate the steak in the olive oil, rosemary and garlic for 24 - 48 hours in the refrigerator.

2. Grill steaks over charcoal with the rosemary sprigs, 4 minutes per side, basting with the marinade. Season with salt and pepper.

To Serve

Let the meat rest about 5 minutes, then slice and serve very rare, garnished with lemon slices, additional olive oil and kosher salt.