T-Bone Fiorentina with Sautéed Spinach

Ingredients

1. 1 tablespoon chopped rosemary
2. 1 tablespoon chopped sage
3. 1 tablespoon chopped thyme
4. Kosher salt and freshly ground pepper
5. One 3 3/4-pound T-bone steak, about 3 inches thick
6. 6 tablespoons extra-virgin olive oil
7. 6 garlic cloves, thinly sliced
8. 4 pounds fresh spinach—stemmed, washed and dried
9. 3 tablespoons fresh lemon juice

1. Preheat the oven to 350° and preheat a grill pan. In a small bowl, combine the rosemary, sage and thyme with 2 tablespoons each of salt and pepper. Rub the steak with 2 tablespoons of the oil and then rub with the herb mixture. Grill the steak over moderately high heat until lightly charred all over, about 10 minutes. Transfer to a small roasting pan and roast for about 40 minutes, or until an instant-read thermometer inserted into the thickest spot registers 120°. Let rest for 10 minutes before slicing.
2. Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of oil until smoking. Add the garlic and cook over high heat until lightly browned, about 20 seconds. Add the spinach in large handfuls and cook, tossing, until wilted, 5 minutes. Season with salt and pepper and stir in the lemon juice. Serve the spinach with the steak.