Bistecca Alla Fiorentina With Balsamic Vinegar
1-10 ounce strip steak, about 3 inches thick
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 sprig fresh rosemary
Pre-heat grill on high, season steak with half the olive oil, juice of 1 lemon, sea salt, black pepper and rub with the rosemary sprig. Sear both sides of steak on grill and place in a pre-heated 325°F oven. Remove steak from oven when an internal temperature reaches the desired doneness. Let the steak rest for 10 minutes before cutting. To serve, slice meat across the grain and drizzle with balsamic vinegar.
(Note: 125°F internal temperature for rare doneness, 130°F for medium, and above 155°F for well done)