Tuscan Style Steak

What You'll Need

• 1-14 ounce Rib-eye steak
• one Teaspoon olive oil
• one Teaspoon sea salt
• ¼ of a lemon - a wedge cut lengthwise
• a bed of greens for plating - about 1 cup spinach (or arugula*)
• Sea salt for sprinkling over the cooked steak
• Olive oil for drizzling
• one Teaspoon chopped rosemary
• one clove garlic, minced

How to Make It

Marinate the steak in the olive oil, chopped rosemary, and minced garlic overnight in the fridge, or at least for 1 hour.

Preheat the grill to 500ºF, it's important to have a very hot grill when cooking steak. Steak cooks relatively fast, so to get the criss-crossed grill marks like the picture the grill has to be sizzling hot.

Rub the teaspoon of sea salt evenly over the steak, and place it on the grill at a 45º angle to the grill slats. All this angle talk if only important for the grill marks, so feel free to skip ahead!

After about 3 minutes, rotate the steak 90º to make the second set of grill marks - this turning is what makes the criss-cross pattern.

Once you've made the rotation to the steak, place the lemon wedge on the grill. Grill each cut side of the lemon until golden brown marks appear - take the lemon wedge off whenever it's done and keep it off to the side until the steak finishes cooking.

Cook the steak another 2-3 minutes, and then turn the steak over and repeat the rotation process on the other side, taking the steak off the grill when it's at your desired doneness. Our steak was about 1½ inches thick, and it took 10 minutes to cook it to medium rare.

The timing will depend entirely on the thickness of your steak, whether or not it you've chosen a cut with a bone in (like a T-bone), and your desired doneness.

When the steak is done to your liking, remove it from the grill and place it on a bed of greens. Sprinkle with sea salt and drizzle with olive oil - serve immediately with your choice of side dish!