"New from the Kitchen"
Recipe of the Month - June 2019
Entrees: Tuscan Steak with Olive Oil and Lemon
I included this recipe back in 2014 but I'm bringing it out again because it is such a great summer meal. With some grilled vegetables, a caprese salad and crusty bread you will think you're in Italy.
It has been off the menu because we were not pleased with the T-bones we were able to procure. Recently we met Wesley and Kati from WK Price Farms, who are raising cattle in nearby Fork, SC. We were very pleased with their product and are happy to add them to our growing list of local vendors.
Fire up the grill this weekend, or make a reservation at the Inn to try this easy and delicious steak.
2 T-bone steaks each 1½ inches thick (about 3½ pounds total), patted dry
2 tsp kosher salt
1 tsp ground black pepper
3 tbs extra-virgin olive oil
lemon wedges for serving
Sprinkle each side of steaks with ½ teaspoon salt and ¼ teaspoon pepper.
Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2½ minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle.) Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5-6 minutes more for rare (120? on instant-read thermometer), 6-7 minutes for rare medium-rare (125?), 7-8 minutes for medium medium-rare (130?), 8-9 minutes for medium (135-140?).
Transfer steaks to cutting board and let rest 5 minutes. Cut strip and tenderloin pieces off bones and slice crosswise about ½ inch thick.
Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges to (most importantly) squeeze on the meat.