Beefsteak Maremma Style Recipes

Steps:

• Chop the rosemary needles finely with a chef's knife, and place in the mortar with the salt.
• With the pestle, crush and grind it all together into a coarse rub.
• Continue grinding with the pestle as you drizzle in the olive oil, until the mixture has thinned to spreading consistency; cover and set aside.
• Heat the grill thoroughly over a high gas flame or a deep, glowing bed of charcoal.
• Lay the steak on it, and grill the first side for 8-10 minutes, until the meat is well browned and marked.
• Turn onto the other side, and cook for another 8-10 minutes, to brown and mark it.
• Prop the steak up, and holding it with tongs, grill the edges until browned.
• Grill the sides again for equal lengths of time, to cook the steak to doneness.
• The steak may need anywhere from a total of 25-35 minutes to cook to rare, depending on thickness and the heat of your grill.
• It should feel springy to the touch; if you have an instant-read meat thermometer, it should read about 120° when inserted a couple of inches into the side of the steak.
• When done, set the steak on a platter or carving board and immediately brush it with the rosemary paste, coating it lightly on all surfaces.
• Let the steak rest for 10 minutes, allowing the natural juices and the seasoning to permeate the entire cut.
• First cut the large loin and tenderloin sections away from either side of the T-bone.
• Slice each piece on a slight angle into 1/2-inch thick strips, and reassemble them next to the bone.
• Pour over the meat any juices released in carving, and drizzle with a bit of extra-virgin olive oil.

Steps:

• Preheat oven to 350°F (325°F is using glass baking dish).
• Place steaks, in one layer, in a 9x13-inch baking pan.
• Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
• Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
• Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
• Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
• Return to oven and bake until cheese is melted.
• *NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.