A thick-cut T-bone or porterhouse works best for this Italian-style steak. Standing it up on the base of the T-bone heats up the bone, which helps cook the meat through to the centre.
HANDS-ON TIME
30 minutes
TOTAL TIME
45 minutes
MAKES
4 to 6 servings
INGREDIENTS
1 beef T-bone grilling steak (1 kg and
1½ inches/4 cm thick)
2 tsp olive oil
1 tsp chopped fresh rosemary
¾ tsp fine sea salt
½ tsp pepper
lemon wedges
DIRECTIONS
Brush both sides of steak with oil; sprinkle with rosemary. Let stand for 10 minutes.
Sprinkle both sides of steak with salt and pepper, pressing to adhere.
Place on greased grill over medium-high heat; grill, uncovered, rotating in quarter-turns and turning as necessary to prevent overbrowning, until instant-read thermometer inserted in centre reads 125°F (52°C),
18 to 20 minutes. Using tongs, stand steak up on base of T-bone and grill until instant-read thermometer inserted in centre reads 130°F (55°C), about 4 minutes. Transfer to rack; let rest, uncovered, until instant-read thermometer inserted in centre reads 135°F (57°C), about 5 minutes. Slice across the grain; serve with lemon wedges.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 273 cal, 28 g pro, 17 g total fat (7 g sat. fat), trace carb, trace fibre, 66 mg chol, 350 mg sodium, 302 mg potassium. % RDI: 2% calcium, 19% iron, 3% folate.
TIP FROM THE TEST KITCHEN
The tenderloin cooks faster than the strip loin portion of the steak, so serve it to people who prefer their meat a bit more done.
