T Bone Fiorentina with Sautéed Spinach
Ingredients
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped sage
- 1 tablespoon chopped thyme
- Kosher salt and freshly ground pepper
- One 3 3/4-pound T-bone steak, about 3 inches thick
- 6 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 4 pounds fresh spinach—stemmed, washed and dried
- 3 tablespoons fresh lemon juice
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