One T-bone steak, at least 3 inches
thick (3 to 3 1/2 pounds)
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 cup plus 2 tablespoons best-quality
extra-virgin olive oil
Academia Barilla 100% Italian Unfiltered
Extra-Virgin Olive Oil
6 garlic cloves, thinly sliced
4 pounds spinach, washed, spun dry,
stems removed
Juice of 1 lemon
Salt and pepper

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 olive oil. Place on the grill and cook until well charred, about
12 minutes on the first side and about 9 minutes on the second
side. Let stand 5 minutes.
Meanwhile, in a 12- to 14-inch sauté pan, heat 1/4 cup olive oil until
smoking. Add the garlic and cook until light brown, 3 to 4 minutes.
Add the spinach and stir quickly, just until wilted. Remove from the
heat, add the lemon juice and salt and pepper, and set aside.
Carve the fillet and strip steaks off the bone and slice. Divide the
spinach and steak among four plates, giving each some of the fillet,
and drizzle each serving with a few tablespoons of the remaining
olive oil.

More from Chef Mario Batali:
Antipasti from 'Simple Italian Food'
At-Home Comfort Food
Babbo's Bollito Misto
Balsamic Glazed Chicken with
Grilled Radicchio
Cool Chicken Braciole Messinese


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