T-Bone Fiorientina with Sautéed Spinach

1 . Stage

Preheat the oven to 350 degrees F and preheat a grill pan. In a small bowl, combine the rosemary, sage, and thyme with 2 tablespoons each of salt and pepper. Rub the steak with 2 tablespoons of the oil and then rub with the herb mixture. Grill the steak over moderately high heat until lightly charred all over, about 10 minutes. Transfer to a small roasting pan and roast for about 40 minutes, or until an instant-read thermometer inserted into the thickest spot registers 120 degrees F. Let rest for 10 minutes before slicing.

2 . Stage

Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of oil until smoking. Add the garlic and cook over high heat until lightly browned, about 20 seconds. Add the spinach in large handfuls and cook, tossing, until wilted, 5 minutes. Season with salt and pepper and stir in the lemon juice. Serve the spinach with the steak.

3 . Stage

Wine Recommendation: A classic accompaniment to T-bone Fiorentina is one of the greatest wines of Tuscany, Brunello di Montalcino, which combines tannic strength (ideal for a big steak) with profound depth of flavor. The 2001 vintage was one of the greatest years on record, as evidenced by the chocolate-and-smoke-scented 2001 Poggio Antico and the silky, herbal 2001 Caparzo.