God Bless This Weather

It's March 13th.  It is seventy degrees.  I grilled porterhouse, specifically the Bistecca Alla Florentina on page 104.  Do I need to say any more?

Here is the well-deserved close-up of my steak.

A big shout-out to Mackie Meats at Findlay Market.  Their quality and customer service are unbeatable to me.  They had T-Bones (giggle at Seinfield reference) in the display case, but I said that I was in the mood for a porterhouse.  Without blinking, the butcher excused himself, walked back to his cooler, brought out the side of beef, and started cutting porterhouses until he got one he liked for me.  Back at home, I brought out all of my top-shelf ingredients.  If your recipe only has four or five ingredients, they really need to shine.   After trimming off the excess fat, I brushed the steak with my finest Provencal olive oil, sprinkled on my artisan sea salt,  and ground my high-end peppercorn mix to add on as well.

I added enough charcoal to approach nuclear fusion temperatures, and tossed on the steak.  Eleven minutes later, it looked like perfection.

I made some green beans for a side, and cut up the lemon.  What could be easier?

Squeezing lemon onto steak was a new experience.  It was best described by The Bride as "refreshing."  Think about it...when was the last time you had a refreshing steak?  This recipe is pure summer.  I'm hooked.  I generally refrain from aftermath pictures, but the following picture perfectly describes my thoughts on this recipe:

For you CSI fans out there, please note the gnaw marks on the bone.  I lost all decorum and picked up the bone and went to town, I simply couldn't get enough.  Seriously, you have to try this.  I usually refrain from fully giving recipes out (trying to keep Weber happy, not that anyone there probably even knows about this blog), but this is so easy.  Rub on olive oil, salt, and pepper, grill, and then squeeze on some lemon.  Use as nice of ingredients as possible, and you will be amazed!