Published July 1, 2002.
Transform the ordinary T-bone steak with peppery olive oil, fresh-squeezed lemon juice, and a two-level fire.
Grilled Tuscan-style steaks can be raw on the inside even when the outer crust is perfectly seared, and the flavor of the olive oil and lemon juice just doesn't come through.
Perfectly grilled steak accented with extra-virgin olive oil and fresh lemon juice. The olive oil should complement the flavor of the meat, while the acidic notes of the lemon juice should sharpen the flavors of the dish and cut its richness.
For evenly cooked meat, sear steaks seasoned with salt and pepper on the hotter side of a two-level fire, then move them to the cooler side of the grill to finish cooking. To bring out the full, fresh flavor of the olive oil and lemon juice, drizzle them over the steak after cooking rather than before, as many recipes recommend.
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