Ingredients
- T-bone or Porterhouse steaks, cut 3 – 4 (man-sized) fingers thick, if possible dry-aged
- Extra Virgin Olive Oil
- Freshly cracked Sea Salt
- Freshly ground black pepper
- Lemon Wedges (optional)
Instructions
- Take steak out of refrigerator for one to two hours before grilling and bring down to room temperature.
- Generously sprinkle with Sea Salt and fresh pepper to form a crust when grilled.
- Prop the steaks up with chopsticks for these few hours to allow the air to flow around the meat.
- Using either a charcoal or wood fire, heat up the grill to VERY HOT and nice and smokey
- Place the steaks on a very hot grill 4 inches from the fire.
- Cook for approximately 4 – 6 minutes per side for rare to medium-rare steaks.
- Never overcook a Tuscan steak which is traditionally served rare.
- The thicker the cut of steak, the longer you need to grill it.
- Caution: the tenderloin side will cooks faster than the strip or center filet side, so move the steak around on the grill to place the tenderloin further away from the heat when necessary.
- The exact time will depend on how well done you like your steak, 7 – 8 minutes on each side for medium-rare to medium steaks, etc. Remember that the steak will continue to cook during the final resting period.
- Be sure to flip the steaks over only once.
- Note: After grilling the other side, you may want to place the steak on its side on the side with the bone and grill for an additional 3 – 4 minutes which evens out the grilling more.
- Remove the steaks from the grill.
- Allow the steaks to rest for 5 to 10 minutes after removing from the grill, again propping them up with chopsticks to allow air flow.
- Prior to serving, drizzle with Extra Virgin Olive Oil and sprinkle with freshly cracked sea salt and black pepper again.
- Slice the steak the traditional and authentic way: Cut the filet out first, then cut the centre out and slice each section. Keep the bone in place around the slices.
- Serve immediately with lemon wedges.
