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.

Faith Willinger
Source: EatingWell Magazine, September/October 2014




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; protein 40.7g 81% DV; carbohydrates 0.2g; exchange other carbs; dietary fiber 0.1g; sugarsg; fat 29.1g 45% DV; saturated fat 10.5g 53% DV; cholesterol 100.8mg 34% DV; vitamin a iu 1.6IU; vitamin cmg; folate 11.8mcg 3% DV; calcium 9.7mg 1% DV; iron 5.7mg 31% DV; magnesium 40.8mg 15% DV; potassium 511.4mg 14% DV; sodium 443.2mg 18% DV; thiamin 0.2mg 17% DV.