A classic Tuscan way of cooking T-bone steak is a real treat! Although it is possible to cook it on a gas barbecue, it is much better — and more authentic — when cooked over charcoal or an open fire. Source: Steak by Fiona Beckett
- Trim any excess fat from steak and pat dry with paper towels.
- Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
- Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
- Bring the meat to room temperature before cooking.
- Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
- Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
- Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
- Turn steak over and cook for another 3 minutes, steak will be rare.
- Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
- Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
- To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
- Cut each piece into thick slices. Divide the slices between 2 serving plates.
- Pour the meat juices that have accumulated over the sliced steak.
- Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
- Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
- Marinating time not included in prep time.