Rib Eye Rub Fiorentina Style Ala Mario Batali

• 1 tbl chopped, fresh rosemary
• 1 tbl chopped fresh sage
• 1 tbl roughly chopped fresh thyme leaves
• 2 tbl kosher salt
• 2 tbl freshley ground pepper
• 1 3 - 3 1/2 lb. porterhouse or bone-in rib-eye steak, about 3 inches thick
• 2 tbl olive oil
• 2 cloves garlic, crushed

1. Combine the rosemary, sage, thyme, salt & pepper in a small bowl mix well. Pat the steak dry & coat it all over with the herb mixture.
2. Place olive oil in a small dish and add garlic. Allow mixture to steep for several hours.
3. Drizzle one tlb of olive oil over one side of the steak to moisten the herb mixture, and rub it in gently so it will adhere to the meat.
4. Turn the steak over and moisten the other side with the remaining olive oil. Place on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to one hour.
5. Preheat gas grill or prepare a hot charcoal grill with enough coals to last 25 minutes.
6. If possible, leave center of the grill without coals or flame.
7. Place the steak on the grill over the coals and sear on each side for
8. 2 - 3 minutes.
9. Move to cooler part of grill and cook until internal temperature reaches app. 116 degrees.
10. Place steak back directly over the coals, or flame, and finish until steak reaches 120 degrees, turning over once.
11. Transfer to cutting board and let rest for app. 10 - 15 minutes. Then carve steak family style and serve.

rosemary, fresh sage, thyme, kosher salt, ground pepper, olive oil, garlic

Taken from www.epicurious.com/recipes/member/views/rib-eye-rub-fiorentina-style-ala-mario-batali-51711041 (may not work)