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Bistecca alla fiorentina

September 7, 2010

The end of summer makes me a little sad.  When we had really nice weather over Labor Day weekend, I couldn’t resist a grilled dinner extravaganza. This grilled rib eye is a simple variation on Tuscan steak, full of flavor from fresh herbs and lemon.

You will need:

  • 3 rib eye steaks, 1 1/2-inch thick
  • 3 large cloves garlic, cut in half
  • Salt and pepper, to taste
  • 1 lemon
  • 3 T fresh basil, minced
  • 1 1/2 T fresh parsley, minced
  • 3 T butter, at room temperature

Then you…

  1. Dry the steaks off. Rub both sides of each steak with half of a garlic clove, and sprinkle with salt and pepper to taste. Refrigerate 1 hour for flavors to meld. Remove the steaks from the refrigerator and allow to rest at room temperature for 20-30 minutes.
  2. Prepare a medium-hot grill. If using charcoal, split the grill and have one hotter side and one low heat side. Start the steaks on the hot side and grill until seared, roughly 5 minutes.
  3. Flip the steaks and sear on the other side another 5 minutes. Continue cooking on the cooler side of the grill if you like your steaks closer to medium. (120 degrees will be rare, 125 is medium-rare, and 130 is medium).
  4. Remove from heat and allow to sit for 10 minutes before cutting. Steaks will continue to cook slightly.
  5. Meanwhile, in a small bowl, combine the softened butter with the minced herbs.
  6. Slice the steak on the bias into 1/2-inch thick slices. Squeeze fresh lemon juice over the steaks and top with the herb butter.

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