Recipe: Tuscan T-Bone Steaks with Garlic Spinach

TUSCAN T-BONE STEAKS WITH GARLIC SPINACH

FOR THE GARLIC SPINACH:
3 bags (10 ounces each) leaf spinach, tough stems removed
2 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
FOR THE STEAK:
4 (1 1/4-pound) T-bone steaks, cut about 1 inch thick
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper (to taste)
Lemon wedges (for serving)

TO MAKE GARLIC SPINACH:
Rinse leaves in cold water. Drain, but do not spin dry. Heat oil in a large saucepan over medium heat. Add garlic and stir until fragrant, about 1 minute. In batches, add spinach to skillet and stir, letting each batch wilt before adding another. Cover and cook just until spinach is tender, about 3 minutes. Season with salt and pepper. (The spinach can be cooked up to 2 hours ahead, covered and kept at room temperature. Reheat gently before serving.)

TO PREPARE THE STEAKS:
Brush both sides of each steak with olive oil and season with salt and pepper. Let stand at room temperature while building fire. Build a charcoal fire in an outdoor grill and let burn until coals are almost completely covered with white ash. Lightly oil grill grate.

Place steaks over hotter area of grill and cover. Grill until undersides are seared with grill marks, about 2 minutes. Turn and sear other sides, about 2 minutes more. Move to cooler area of grill and cover. Grill, turning once, until steaks feel somewhat firm when pressed in center, about 4 minutes for medium-rare or longer if desired. It is more reliable to use your sense of touch and sight to judge the doneness, as it is difficult to insert a thermometer into a steak. If you want to try, insert the thermometer horizontally through the side of each steak to reach the center - it should read 125 degrees F for medium-rare.

Divide spinach among 4 dinner plates and top each with a steak. Drizzle steak and spinach with oil. Serve hot, with lemon wedges.

Makes 4 servings
Source: Kingsford Complete Grilling Cookbook by Kingsford Charcoal, Rick Rodgers, and Ben Fink