1. Trim any excess fat from steak and pat dry with paper towels. 2. Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side. 3. Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times. 4. Bring the meat to room temperature before cooking. 5. Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious). 6. Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels. 7. Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes. 8. Turn steak over and cook for another 3 minutes, steak will be rare. 9. Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare. 10. Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes. 11. To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece. 12. Cut each piece into thick slices. Divide the slices between 2 serving plates. 13. Pour the meat juices that have accumulated over the sliced steak. 14. Drizzle with a little of the best extra virgin olive oil you can lay your hands on! 15. Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine. 16. ENJOY! 17. Marinating time not included in prep time. ---------------------------------------------------------------------------
Nutrition
Ingredients
