Florentine T-Bone Steak

Instructions

1. Remove the T-Bone steak from the refrigerator and let it come to room temperature for about 30 minutes prior to cooking. This ensures even cooking.
2. Preheat your grill or grill pan to high heat, approximately 500°F. For grilling indoors, use a grill pan and high heat on your stove.
3. While the grill is preheating, coat the steak with olive oil on both sides using a brush or your hands. Season generously with sea salt and black pepper. Massage the steak lightly to help the seasoning adhere.
4. Place the steak on the preheated grill. Use tongs to avoid piercing the meat and losing juices. Do not move the steak for about 5-6 minutes to form a nice crust. Adjust the time if your steak is thicker or thinner.
5. Flip the steak and cook for another 5-6 minutes on the other side for medium-rare, or until a meat thermometer reads 130°F. For medium, cook until it reaches 140°F. Avoid pressing the steak down with the tongs.
6. Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, making the steak more tender. Cover loosely with aluminum foil if desired.
7. Combine minced garlic and chopped rosemary. After the steak has rested, sprinkle this mixture over the steak before slicing.
8. Serve the steak sliced, with lemon wedges on the side for an optional burst of freshness. Given the thickness of a T-Bone, serve with a steak knife for ease of cutting.
9. Tip: If you’re cooking indoors and want to enhance grill marks on the steak, rotate the steak 45 degrees halfway through cooking each side.