Grilled Tuscan Steak With Olive Oil And Lemon (Bistecca Alla Fiorentina)

Be sure to buy steaks that are at least 1 inch thick.

1A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
1B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
2. Clean and oil cooking grate. Pat steaks dry with paper towels and season with salt and pepper. Place steaks on hot side of grill with tenderloin sides (smaller side of T-bone) facing cool side of grill. Cook (covered if using gas) until dark crust forms, 6 to 8 minutes. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle.) Flip steaks and turn so that tenderloin sides are facing cool side of grill. Continue to cook (covered if using gas) until dark brown crust forms on second side, 6 to 8 minutes longer.
3. Transfer steaks to cool side of grill with bone side facing hot side of grill. Cover grill and continue to cook until meat registers 115 to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), 2 to 4 minutes longer, flipping halfway through cooking.
4. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Cut strip and tenderloin pieces off bones, then cut each piece crosswise into 1⁄4-inch slices. Transfer to serving platter, drizzle with oil, and serve with lemon wedges.

GRILLED TUSCAN STEAK WITH GARLIC ESSENCE
Rub halved garlic cloves over bone and meat on each side of steaks before seasoning with salt and pepper.