BISTECCA ALLA FIORENTINA
1 T-bone or porterhouse steak, at least 3 inches thick (about 4 pounds in all)
2 tablespoons Rouses olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving
Preheat a grill pan over medium-high heat. Brush steak with olive oil and season with salt and pepper. Place the steak on the heated grill pan. Cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare.
When the steak is done, remove it from the grill pan and allow it to rest for 5 minutes. Carve off the filet and strip steak portions, and slice them before serving with lemon wedges