Prep Time:	10 min.
Cook Time:	20 min.

Ingredients:

• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 tbsp fresh thyme leaves
• 1 tbsp 2 tbsp kosher salt
• 2 tbsp freshly ground black pepper
• 5 tbsp extra-virgin olive oil
• 3- 3 1/2 lb t-bone steak, about 3 inches thick

1. In a small bowl, combine the rosemary, sage, thyme, salt, and pepper and mix well. Pat the steak dry and coat it all over with the herb mix. Drizzle 1 tbsp of the olive oil over one side of the steak to moisten the herb mixture, and rub it gently into mixture so it will adhere to the meat. Turn the steak over and repeat on the other side with another tbsp of olive oil. Place on a plate, cover with plastic wrap, and let stand for 30 mins to 1 hr to come to room temperature.
2. Meanwhile, preheat a gas grill or prepare a hot fire in a charcoal grill (use enough coals to keep the fire going for about 25 mins).
3. Place the steak on the grill, cover the grill, and cook until the meat is well charred on the first side, 10 to 12 mins. Turn and cook for 10 to 12 mins on the second side, or until the internal temperature registers 120 F.
4. Fiorentina is traditionally served rare (120 F); for medium-rare, cook until the center registers 125 F.
5. Transfer to a carving board and let rest, uncovered, for 10 to 15 mins.

Notes:

• The steak may have to be special-ordered (and if you get the 3 1/2 lb 3 inch cut, be prepared to splurge).