Grilled Rib Eye Steak in the Style of Florence, Italy (Bistecca a la Fiorintina)
- 2 to 12 ounces premium rib eye steaks , marbled, but with good leanness as well
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons kosher salt
- Lots of fresh ground pepper
Set a medium-high fire. Grill four minutes on both sides for medium-rare. Remove meat to a platter and allow it to rest for 10 minutes.
Slice into 1/4 -inch slices, cutting across the grain.
Squeeze a little lemon juice over the meat and if you like, drizzle a touch more olive oil.
Food exchanges: 1.7 lean meat, 4.1 fat