T-BONE FIORENTINA WITH SAUTÉED SPINACH

Ingredientai

SERVES 4

HERB MIX

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1 tablespoon fresh thyme leaves

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

One 3- to 3½-pound T-bone steak, about 3 inches thick

5 tablespoons extra-virgin olive oil

6 garlic cloves, thinly sliced

2 pounds trimmed baby spinach, washed and spun dry

Kosher salt

Grated zest of 1 lemon

Juice of ½ lemon, or more to taste

Freshly ground black pepper

Great extra-virgin olive oil for drizzling

Coarse sea salt

Nurodymai

IN A SMALL BOWL, combine the rosemary, sage, thyme, salt, and pepper and mix well. Pat the steak dry and coat it all over with the herb mix. Drizzle 1 tablespoon of the olive oil over one side of the steak to moisten the herb mixture, and rub it gently into the mixture so it will adhere to the meat. Turn the steak over and repeat on the other side with another tablespoon of olive oil. Place on a plate, cover with plastic wrap, and let stand for 30 minutes to 1 hour to come to room temperature.

Meanwhile, preheat a gas grill or prepare a hot fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).

Place the steak on the grill, cover the grill, and cook until the meat is well charred on the first side, 10 to 12 minutes. Turn and cook for 10 to 12 minutes on the second side, or until the internal temperature registers 120°F. Fiorentina is traditionally served rare; for

medium-rare, cook until the center registers 125°F. Transfer to a carving board and let rest, uncovered, for 10 to 15 minutes. Meanwhile, in a large heavy pot, heat the remaining 3 tablespoons olive oil over medi- um-high heat until very hot. Add the garlic and cook, stirring, just until golden. Add a few big handfuls of the spinach, sprinkle lightly with salt, and cook, stirring or turning with tongs, just until wilted. Add the remaining spinach in batches, lightly seasoning each batch and stirring or turning just until wilted

Remove from the heat and add the lemon zest, juice, and salt and pepper to taste.

Carve the fillet and the strip steak from the

bone and slice the meat. Divide the steak

among four plates, drizzle with olive oil, and sprinkle with coarse salt. Place the spinach

next to the steak and serve immediately.

Pastabos

The Fiorentina, a big thick T-bone steak grilled and served rare, is one of the glories of Tuscan cooking. You will probably have to special-order the steak, which will be well worth it-and if you happen to have access to prime beef, now is the time to splurge. (For a different take on this dish, see Tuna Like Fiorentina, page 116.) Classic Tuscan beans would be nice with this-

as would classic American potato salad.

MEAT