Tuscan Steak with Olive Oil

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Tuscan Steak with Olive Oil

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 squeeze on meat.