Florentine Steak, Tuscany, Italy
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La Belle Cuisine - More Beef Recipes
Fine Cuisine with Art Infusion
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is an act of integrity, and faith."
Sautéed Spinach and DaVero Olive Oil
Omaha Steaks T-Bones
"My favorite animal is steak."
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The Duomo, Florence
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La Belle Cuisine
and DaVero Olive Oil
Mario Batali Simple Italian Food:
Recipes from My Two Villages
by Mario Batali, 1998, Clarkson N. Potter, Inc.
recipe generated the largest number of recipe requests (and the
and aahs from the production staff) of any dish I’ve ever
on Molto Mario. Traditionally
cooked and simply
presented, this is perhaps
the definitive Tuscan
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,
Juice of 1 lemon
Salt and pepper
a charcoal fire or preheat the grill to medium-high heat.
the steak dry. In a small bowl, combine the rosemary, sage,
pepper, and kosher salt until well blended. Coat the
spice mix and brush with 2 tablespoons of
the olive oil. Place
grill and cook until well charred, about
12 minutes on the first
about 9 minutes on the second
side. Let stand 5 minutes.
in a 12- to 14-inch sauté pan, heat 1/4 cup olive oil until
the garlic and cook until light brown, 3 to 4 minutes.
the spinach and
stir quickly, just until wilted. Remove from the
add the lemon juice
and salt and pepper, and set aside.
the fillet and strip steaks off the bone and slice. Divide the
steak among four plates, giving each some of the fillet,
serving with a few tablespoons of the remaining
More from Chef Mario Batali:
Antipasti from 'Simple Italian Food'
At-Home Comfort Food
Babbo's Bollito Misto
Balsamic Glazed Chicken with
Cool Chicken Braciole Messinese
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