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"What's for Dinner Honey?"

As I explained to a friend this week, I don't do BBQ.  All things car-related, garbage-related, and grill-related are just plain man things.  I try not to get involved. At all.  Pretty 1950's coming from a woman raised to be a feminist, but there it is.  Divison of labor the way I like it.

Luckily Betty has Pete Dickason.  Grill master.  Foodie.  Wine expert.  All-around good guy.  For him, the pig reigns supreme, but today he bowed to the cow. 

Today he brings us Steak Florentine with Garlic Rosemary Oil served with Figs Wrapped in Prosciutto. Sigh.

Thanks for the recipe Pete, now what's that amber "needs maintenance" light on my dashboard???

{Find all of Pete's grilling recipes here> at "What's Pete Smoking?}

Bistecca Fiorentina with Garlic Rosemary Oil from Pete Dickason
{Served with Figs Wrapped in Prosciutto} sigh.

The Meat

Beef Rib Eye  The bigger the better.  Dry aged, grass fed is best if you can find it.  Rib Eye is the ultimate grilling steak because of the fat content.  Fat really is flavor.  Pick one with nice marbling.  Traditionally, a T bone would be used for this recipe but I think Rib Eye delivers more flavor. {Try ordering one from the Harvest Food Club, they're the insiders source for dry aged rib eye}.

Fresh Ground Pepper
Salt to taste
Ground Coffee

The Wine
Big, bold Sangiovese from Tuscany.  Chianti Classico Riserva or Brunello di Montalcino

The Oil
½ cup Olive Oil
12 cloves garlic peeled and left whole
Fresh Rosemary

Outside
Heat your grill, preferably hardwood charcoal, as hot as you can get it. 

Season your steaks with a little fresh ground pepper and ground coffee. 

Throw the steaks on the grill for 3 minutes then turn over and cook for another 3 minutes.  This will give you a nice rare steak, charred on the outside and red but warm on the inside. 

You can add time if you like but be careful as the meat continues to cook after you take it off the grill.

Lightly salt the steaks just before you take them off the fire.

When you do remove the steaks, set them aside and cover loosely with tin foil for about 5 minutes.  This is an important step and allows the juices to return to the surface of the meat while it is resting.

Serve the steaks on a platter, garnish with the remaining rosemary sprigs and drizzle with the Rosemary, garlic oil.  Be sure to mash a clove or two of garlic on top of your steak.  It will spread like butter!

The best Bistecca Fiorentina?  Possibly served at La Cantinetta di Rignana outside of Greve in Chianti, Tuscany.  Your steak arrives on a warm piece of granite and is sliced for you tableside!

The Figs
12 fresh figs {or 3 per guest}
¼ pound Gorgonzola {or any blue cheese Mary at Bloomy Rind recommends}
One slice of prosciutto per fig

Cut the tops off the figs and push a chunk of blue cheese inside.  You don’t need to fill the fig, a hunk of cheese the size of a marble is perfect. 

Wrap each cheese stuffed fig with a strip of prosciutto.  Set them aside and light the grill. 

Grill the figs over medium heat for about 1 minute.  The cheese will melt, the prosciutto will crisp and the warm figs will instantly elevate you to backyard BBQ-God status.

Preparing the Oil
Add oil and garlic to medium sized sauce pan.  Bring to a slow simmer so the oil is hot but not smoking. 

Be careful not to burn the garlic.  When the garlic softens add a 3 or 4 sprigs of fresh rosemary and cook for another 3 minutes. 

Turn the heat off and set aside.

Happy Grilling!
-Local Pete