T-Bone Fiorentina with Sauteed Spinach and "Da Vero" Oil
| Yield: | 1 Servings |
| Categories: |
| 1 | T-Bone steak at least 3-inches thick and; about 3 to 3 | |
| 1 | tb | Chopped fresh rosemary leaves |
| 1 | tb | Chopped fresh sage leaves |
| 1 | tb | Fresh thyme leaves |
| 2 | tb | Freshly ground black pepper |
| 2 | tb | Kosher salt |
| 1 | tb | Pure olive oil |
| 1 | Cloves garlic,; thinly sliced | |
| 4 | lb | Spinach, washed, spun dry,; stems removed |
| Juice of 1 lemon | ||
| Salt and pepper to taste | ||
| 6 | oz | "Da Vero" extra virgin olive oil |
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