1 T- Bone or Porterhouse steak at least 3 inches thick and 3 – 31/2 pounds
1 bunch of fresh rosemary
1 bunch of fresh sage
2 T extra virgin olive oil + 3 T for greens
Coarse salt and freshly ground pepper to taste
6 cups arugula
½ cup shaved parmigiano reggiano
Preheat a grill or grill pan on medium high heat. Pat the steak dry.
Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil.
Put the steak on the grill pan and char it well. Cook ~12 minutes on the first side, flip and cook ~9 minutes on the second side. This steak is traditionally cooked rare. Tuscans don’t add salt in the beginning, they think it encourages the steak to give up it’s juice. Do it immediately after and let it sit for 5 minutes before you slice it off the bone.
Once you have cut the steak into strips, enjoy as is or place atop an arugula salad with shaved parmigiano reggiano, a drizzle of e.v. olive oil, a pinch of good salt and ground black pepper.
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