Recipe: T-Bone Fiorentina with Sauteed Spinach and Da Vero Oil (Italian)

T-BONE FIORENTINA WITH SAUTEED SPINACH AND DA VERO OIL

"This recipe generated the largest number of recipe requests (and the most oohs and aahs from the production staff) of any dish I've ever demonstrated on Molto Mario. Traditionally cooked and simply presented, this is perhaps the definitive Tuscan dish."

1 T-Bone steak, at least 3-inches thick (3 to 3 1/2 pounds)
FOR THE SPICE RUB:
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
3/4 cups plus 2 tablespoons best-quality extra-virgin olive oil, divided use
FOR THE SPINACH:
1/4 cup virgin olive oil
6 garlic cloves, thinly sliced
4 pounds spinach, washed, spun dry, stems removed
Juice of 1 lemon
Salt and pepper

TO PREPARE THE STEAK:
Prepare a charcoal fire or preheat the grill to medium-high heat.

Pat the steak dry. In a small bowl, combine the rosemary, sage, thyme, black pepper and kosher salt until well-blended. Coat the entire steak with the spice mix and brush with 2 tablespoons of the extra-virgin olive oil.

Place the steak on the grill and cook until well charred, about 12 minutes on the first side and 9 minutes on the second side. Let stand 5 minutes.

TO PREPARE THE SPINACH:
Meanwhile, in a 12- to 14-inch saute pan, heat the virgin olive oil until smoking. Add the garlic and cook until light brown, 3 to 4 minutes.

Add the spinach to the saute pan and stir quickly, cooking just until wilted. Remove from the heat, add the lemon juice and salt and pepper, and set aside.

TO SERVE:
Carve the filet and strip steaks off the bone and slice. Divide the spinach and steak among 4 plates, giving each some of the filet, and drizzle each serving with a few tablespoons of the remaining extra-virgin olive oil.

Makes 4 servings
Source: Mario Batali Simple Italian Food: Recipes from My Two Villages by Mario Batali