A Florence Classic. a thick cut T-bone from Chianina beef, a tuscany bred cattle, normally done rare over the coals.

INGREDIENTS:
1 T-bone steak, 2 to 2 1/2 inches thick
1/3 cup Extra Virgin Olive Oil
1 clove garlic, crushed
2-3 whole sprigs fresh rosemary
1 Tablespoon coarse sea salt
1/2 Tablespoon freshly ground black pepper or to taste
4-6 lemon wedges

PREPARATION:
Bring the steak to room temperature.
Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour.
Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop.
Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table our counter top, for about 10 to 15 minutes to warm the meat.
Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes.
Flip the steak, and using the rosemary sprigs as a brush , baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes .
Flip the steak again and brush it with the remaining olive oil, grind black pepper over it to taste, and remove from the meat from the grill.
Let the steak rest for about 8-10 minutes, lightly tented with aluminium foil and kept close to the heat.
Serve with lemon wedges.

Suggested Wine: a vintage Chianti Classico