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
igourmet.com - 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.