A final drizzle of good olive oil and a squirt of fresh lemon juice gives this steak its Florentine flavor. Each steak serves 2. To carve the steaks, cut the meat from the bone with the tip of your knife; it will separate easily and cleanly from the bones if you use short strokes and keep the blade as close to the bone as you can. Once you have cut the meat free, carve it into slices.
4 T-bone steaks, 1-1/2 inches thick
1/4 cup extra-virgin olive oil, divided use
1/4 cup minced garlic
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons minced rosemary leaves
3 tablespoons lemon juice
Preheat a gas grill to high, leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper and rosemary.
Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until medium-rare, another 6 to 7 minutes on each side.
Transfer the meat to a cutting board or a large platter. Drizzle each of the steaks with 2 teaspoons more olive oil and finish by sprinkling the steaks with lemon juice.
Let the steaks rest for about 10 to 15 minutes before carving into slices. Serve on a heated platter or plates.