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




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

4 oz. steak
437 calories; protein 40.7g; carbohydrates 0.2g; dietary fiber 0.1g; fat 29.1g; saturated fat 10.5g; cholesterol 100.8mg; vitamin a iu 1.6IU; folate 11.8mcg; calcium 9.7mg; iron 5.7mg; magnesium 40.8mg; potassium 511.4mg; sodium 443.2mg; thiamin 0.2mg.

6 lean meat, 1/2 fat