- 4 T-bone steaks (about 12 ounces each), cut ¾ inch thick
- ¼ cup olive oil
- Salt and freshly ground black pepper, to taste
- 2 lemons, each cut into 8 wedges
- Prepare coals for grilling, allowing at least 30 minutes for the coals to become properly hot.
- Remove the steaks from the refrigerator and allow them to come to room temperature. Trim any excess fat, pat dry, and coat lightly with olive oil.
- Place the steaks over the coals. Cook to sear one side, 2 minutes. Turn and season the cooked side with salt and pepper. Sear the second side for 3 minutes. Turn, season the second side with salt and pepper, and continue cooking until the steak is well-erusted and is medium-rare, about 3 minutes more. (A Tuscan never would cook Fiorentina to medium, but if you must, lengthen the final stage to 4 or 5 minutes.) Transfer the steaks to large plates or platters, garnish with lemon wedges, and serve at once.