Gary's method:

I incorporate parts of the following two recipes into one, I add bit of rosemary or sage to the garlic paste in the first recipe and I then drizzle a bit of the sauteed heated oil from the second over the sliced steak, arugula and parmesan. I usually use 1-1/2 inch thick porterhouse steak, but occasionally use NY strip or other type of steak. 
Serve with lemon wedges, coarse sea salt, fresh cracked black pepper, ev olive oil and crusty Italian bread. 


Grilled Steak with arugula and Shaved Parmesan

4 Servings

3 large garlic cloves
2 tps plus 1 tbsp extra-virgin olive oil
1 tsp freshly ground pepper
2-1 1/2 lb porterhouse steaks (about 1 1/2 in. thick)

6 cups loosely packed arugula
parmesan
lemon wedges

Blend garlic, 2 tsp oil and black pepper in small food processor to form paste.  Pat steaks dry with paper towels.  Rub garlic paste over both sides of steak.  Let stand at room temperature 30 minutes or refrigerate up to 8 hours.

Prepare barbecue (med.-high heat).  Grill steaks to desired doneness.  Let stand 5 minutes.  Cut steaks on slight angle into 1/4 in. slices.

Arrange arugula on platter.  Top with steak slices.  Pour any accumulated juices over steaks, sprinkle with salt.  Drizzle 1 tbsp. oil over steaks.  Using vegetable peeler, shave parmesan into strips over steaks.  Serve with lemon wedges

Bon Appetit
May 2000
======

NGREDIENTS
    Ribeye Steak
    Garlic 
    Sage
    Rosemary
    Olive Oil
    Salt & Pepper 

Sear your steaks over a grill (ribeye) 
Saute olive oil, sage, garlic, over high heat.
Slice steak thin, season with salt, pepper, drizzle with the hot seasoned oil, allow to sit for 3 minutes, remove steaks. 



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Beefsteak Florentine Style
Bistecca alla Fiorentina

As a rule, Italians don't eat big pieces of meat, especially cooked al
sangue(rare). But in Tuscany the Bistecca alla Fiorentina is revered.  The
dish seems to have its origins with the many people from Northern Europe who
fell in love with the countryside around Florence and decided to move to
Tuscany.  In fact, so many English relocated to the Chianti area that is has
been dubbed "Chiantishire."  The preparation of the steak is very simple.
The real secret to this dish lies in selecting the best steak possible.
Bistecca alla Fiorentina is made with a very thick Porterhouse steak, which
is similar to a T-bone steak, but with a larger cross section of the
tenderloin (filet mignon) along one side of the  "T".  If possible, select a
prime or 'top choice' steak that has been aged properly for two to three
weeks. The steak isn't seasoned at all before cooking, but afterward, while
it's resting, I rub it with a mixture of anchovy, rosemary and coarse sea
salt and allow that mixture to gently seep into the meat.

Makes 4 (generous) servings

One porterhouse steak, preferably aged 2 to 3 weeks, 2 to 3 inches thick,
weighing about 3 pounds
2 fresh rosemary sprigs
6 anchovy fillets
1 tablespoon coarse sea salt
3 tablespoons olive oil, or as needed

Remove the steak to room temperature 2 to 3 hours before cooking it.

Strip the leaves from the rosemary sprigs and chop them coarsely.  Combine
the rosemary, anchovies and salt in a mortar and crush them with a pestle to
a coarse paste.  Drizzle in enough of the oil, while continuing to grind the
mixture with the pestle, until the mixture is thin enough to spread
smoothly.  Set aside.

Light a hardwood charcoal fire in a grill and place the grill rack about 4
inches from the
heat.  When the flames have died down and the coals are glowing bright red,
place the steak over the heat.  Allow it cook, without moving it, until the
underside is well browned 8 to 9 minutes.  Turn the steak with tongs and
cook until the second side is well browned and the meat is rare at the
thickest part close to the bone.  The meat should fell springy to the touch.
(If you like, you may judge the doneness of the steak with an instant
reading meat thermometer.  Insert the thermometer into the thickest part of
the steak close to the bone.  The steak is cooked rare when the thermometer
reads 120 F.)  Transfer the steak to a carving board.  Rub a generous
amount of the anchovy mixture into both sides of the steak and let it rest 5
to 10 minutes before carving.

To carve and serve the steak, first cut the meat away from both sides of the
T-bone. Cut
each piece of meat on a slight angle into 1/2-inch slices.  Reform the
slices and place them back next to the bone.  Bring the steak to the table
like this, right on the board and serve slices from the board.

======xxxxxxxxxxx===================

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE
MUSHROOM SALAD

Recipe Copyright 1999 by Bobby Flay. All rights reserved.

1/4 cup extra virgin olive 
1 teaspoon coarsely cracked black pepper 
1 tablespoon chopped rosemary 
1 tablespoon finely chopped garlic 
1 (3 pound) porterhouse steak 
Kosher salt 

Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let
marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before
grilling. 

Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear
the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium
rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices. 

WHITE BEAN SALAD WITH SHIITAKE MUSHROOMS 

4 shiitake mushroom caps 
Olive oil 
Salt and freshly ground pepper 
2 cups warm white beans, cooked or canned rinsed and drained and heated 
3 tablespoons chopped fresh parsley 
2 tablespoons chopped fresh thyme 
3 tablespoons chopped chives 
3 plum tomatoes, finely diced 
4 tablespoons lemon juice 
3 tablespoons olive oil 
1 teaspoon finely chopped garlic 
1/4 cup grated Parmesan cheese 

Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3
to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add
mushrooms, herbs and tomatoes. 

Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season
with salt and pepper to taste. 

Yield: 8 servings 

=================

Bill Ackerman
BBQ List

Bigwheel,

I'm not sure what Gary calls Tuscan steak, but this recipe from Lidia is by
far my favorite way to grill steak. I do this as least once per month. It
also works well with a good thick piece of aged rib eye (bone-in).

Beefsteak Florentine Style
Bistecca alla Fiorentina

As a rule, Italians don't eat big pieces of meat, especially cooked al
sangue(rare). But in Tuscany the Bistecca alla Fiorentina is revered.  The
dish seems to have its origins with the many people from Northern Europe who
fell in love with the countryside around Florence and decided to move to
Tuscany.  In fact, so many English relocated to the Chianti area that is has
been dubbed "Chiantishire."  The preparation of the steak is very simple.
The real secret to this dish lies in selecting the best steak possible.
Bistecca alla Fiorentina is made with a very thick Porterhouse steak, which
is similar to a T-bone steak, but with a larger cross section of the
tenderloin (filet mignon) along one side of the  "T".  If possible, select a
prime or 'top choice' steak that has been aged properly for two to three
weeks. The steak isn't seasoned at all before cooking, but afterward, while
it's resting, I rub it with a mixture of anchovy, rosemary and coarse sea
salt and allow that mixture to gently seep into the meat.

Makes 4 (generous) servings

One porterhouse steak, preferably aged 2 to 3 weeks, 2 to 3 inches thick,
weighing about 3 pounds
2 fresh rosemary sprigs
6 anchovy fillets
1 tablespoon coarse sea salt
3 tablespoons olive oil, or as needed

Remove the steak to room temperature 2 to 3 hours before cooking it.

Strip the leaves from the rosemary sprigs and chop them coarsely.  Combine
the rosemary, anchovies and salt in a mortar and crush them with a pestle to
a coarse paste.  Drizzle in enough of the oil, while continuing to grind the
mixture with the pestle, until the mixture is thin enough to spread
smoothly.  Set aside.

Light a hardwood charcoal fire in a grill and place the grill rack about 4
inches from the
heat.  When the flames have died down and the coals are glowing bright red,
place the steak over the heat.  Allow it cook, without moving it, until the
underside is well browned 8 to 9 minutes.  Turn the steak with tongs and
cook until the second side is well browned and the meat is rare at the
thickest part close to the bone.  The meat should fell springy to the touch.
(If you like, you may judge the doneness of the steak with an instant
reading meat thermometer.  Insert the thermometer into the thickest part of
the steak close to the bone.  The steak is cooked rare when the thermometer
reads 120 F.)  Transfer the steak to a carving board.  Rub a generous
amount of the anchovy mixture into both sides of the steak and let it rest 5
to 10 minutes before carving.

To carve and serve the steak, first cut the meat away from both sides of the
T-bone. Cut
each piece of meat on a slight angle into 1/2-inch slices.  Reform the
slices and place them back next to the bone.  Bring the steak to the table
like this, right on the board and serve slices from the board.


