INGREDIENTS

Well-aged beef T-bone or Porterhouse cut between 2 – 3 inches thick, about 2 lbs.
Coarse Sea Salt
Extra virgin olive oil

DIRECTIONS

Prepare oven according to Mugnaini’s Grilling Environment

Try and purchase the steak at least 3 days before grilling and place it on a flat roasting rack set on a 1/4 sheet pan and keep uncovered in your refrigerator. Remove from refrigerator 30 minutes before grilling.

Prepare a very hot Grilling Environment and heat the grill well. Our Tuscan Grill works well for this preparation. Place steak onto grill with bone portion towards the rear of grill and cook for about 3 – 5 minutes. Turn steak over and cook second side for another 3 – 5 minutes. Set steak up on bone side and cook for 1 minute. Meat should be seared and crisp on exterior and red, almost raw at the very center at bone section. Remove, salt well and let rest for 5 minutes before serving.

To serve, carve meat from the bone and slice for each portion. Drizzle with extra virgin olive oil and serve with additional salt and freshly ground pepper to taste.