While the cooking method for this steak recipe means standing it up on the “T,” celebrity Florentine butcher Dario Cecchini guarantees it yields truly juicy results. It's important to get a T-bone steak that's 1 1/2 inches thick or it won't stand on its end on the grill, as instructed. Ask your butcher to cut one to order for you. Source: EatingWell Magazine, September/October 2014

Faith Willinger


Ingredient Checklist


Instructions Checklist
  • Remove steaks from the refrigerator about 1 hour before you're ready to grill.

  • Preheat grill to medium-high.

  • Cook the steaks for 4 minutes on each side, then balance each steak on end and cook for about 5 minutes more for medium-rare, 6 to 8 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.

  • To serve, cut the steak off the bones and cut it into cubes. Serve drizzled with oil and seasoned with salt and pepper.

Nutrition Facts

437 calories; 29.1 g total fat; 10.5 g saturated fat; 101 mg cholesterol; 443 mg sodium. 511 mg potassium; 0.2 g carbohydrates; 0.1 g fiber; 40.7 g protein; 2 IU vitamin a iu; 12 mcg folate; 10 mg calcium; 6 mg iron; 41 mg magnesium;