Tuscan T-bones June 02 2014

HERB MIX

1 TBSP chopped fresh rosemary

1 TBSP chopped fresh sage

1 TBSP chopped fresh thyme leaves

2 TBSP kosher salt

2 TBSP freshly ground black pepper

 

One 2 ½ pound T-bone Steak about 2-2 ½ inches thick (aged 21 days)

5 TBSP extra-virgin olive oil infused with fresh orange

Kosher Salt

Whole peppercorns

1 Orange

Extra Virgin Olive oil for drizzling

 

In a small bowl, combine the herb mix. Use 1 tablespoon of oil on each side of the steak to help coat the herb mix. The steak should be fully coated with the herb mix when done. Add some whole peppercorns. Placed on a plate, cover it with plastic wrap and let sit for a half to an hour at room temp. Preheat your gas grill or light your charcoal grill to a nice hot heat. Place steak on the grill and cook until the meat is well charred on the first side, 10-12 minutes. Turn and cook for 10-12 minutes on the second side or until the internal temp is 120 degrees. Steak in Tuscany is traditionally served rare; for medium-rare, cook until the center is 125 degrees. Transfer to a cutting board and let rest uncovered for 10-15 minutes. Carve the fillet and strip steak from the bone. Divide the steak among four plates drizzle with olive oil and sprinkle with salt. Add a orange wedge to the plate.