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Live! From Jasper's Kitchen
 
Tagliata alla Fiorentina

2 Ribeye Steaks
2 Tablespoons Olive Oil
1/2 Teaspoon Garlic
Fresh Rosemary
Juice of 1 lemon
Fresh ground pepper to taste
Sea salt to taste

Lightly rub the steak with garlic, olive oil and sprinkle with pepper and sea salt. Grill over an open grill for about 4 minutes on each side. Your steak should be rare inside. Trim the fat, and carve the steak into 1/2 inch slices. Drizzle with lemon juice, fresh rosemary and sea salt.

Serve with roasted potatoes and spinach.

Jasper's Notes: The ribeye is also known as the Delmonico steak Tagliata is the most famous steak dish in all of Italy. It is always served the same way, each person gets a few slices of very rare, crusty meat. I like to serve this over a bed of mixed Italian lettuces simply dressed with lemon and olive oil!