A perfect meal for two straight out of Tuscany! Make sure to pick up a good bottle of Chianti to go with it!


1 1.4-1.5 pound T-Bone/Porterhouse Steak

Extra Virgin Olive Oil

Balsamic Vinegar

Dijon Mustard

1 Lemon

Cocktail Tomatoes on the Vine (I enjoy using Backyard Farms)

Sea Salt, To Taste

Freshly Ground Black Pepper, To Taste

2 Garlic Cloves

2 Sprigs of Thyme

2 Sprigs of Rosemary

Mixed Greens



Marinate the steak for an hour in the fridge with some sea salt, olive oil, garlic cloves, sprigs of thyme and rosemary;

Remove from the fridge 30 minutes before cooking;

In a cast iron skillet or a griddle for grilling, heat some extra virgin olive oil and place over high heat;

When the oil is hot, but not smoking place the steak as well as the garlic cloves and sprigs of herbs inside the skillet and cover it. Set timer and do not move the steak for 6 minutes;

While the steak is cooking on one side, heat some olive oil in a small pan over high heat and add the tomatoes with some sea salt. Cook them for 5 minutes or so, continuosly turning until softened. Turn off the heat and add some balsamic vinegar and freshly ground black pepper and set aside for serving;

After 6 minutes, turn the steak over and cook for another 6-7 minutes minutes and spoon some of the herbed oil over the steak. You can also use a thermometer towards the end of the 6 minutes to see if it is cooked the way you would like it. This usually renders the steak medium rare but it all depends on how thick your cut of steak is;

While the steak is cooking combine 3 tbsp of extra virgin olive oil with 2 tbsp of balsamic vinegar, some freshly ground black pepper and a pinch of sea salt and dijon mustard to emulsify the vinaigrette. Spoon over the mixed greens and prepare for serving;

Remove the steak from the skillet and place it on a cutting board to rest for 5-10 minutes. Sprinkle some maldon finishing salt and freshly ground black pepper; and

Serve all together with lemon squeezed over the steak and enjoy!