I have a huge rosemary plant in the garden (not as big as the
mint). I have rib eyes from Sam's Club in the freezer. All I need is
cooking instructions for rib eye steak and rosemary.

Do you crush it and rub it onto the steaks before cooking?
Do you put it over the heat on the grill so it smokes?

Yes and Yes.

Bistecca alla Fiorentina in the style of M. Batali
Serves 4
I'm sure you get the idea of how to cook this

1- 3" thick 3-31/2 lbs T-Bone steak;
coat the meat and let sit to room temp
Grill: 12 min one side/ 9 min or to preference
After resting; slice as desired and serve over spinach

Seasoning:
1 Tblspn chopped fresh Rosemary
1 Tblspn chopped Fresh Sage
1 Tblspn chopped fresh Thyme
2 Tblspn Kosher Salt
2 Tblspn fresh grnd Black Pepper
2 Tblspn EVOO
6 cloves Garlic
( I add a splash of acid; red wine vinegar or some of the lemon below, to
make it similiar to a Chimichurri)
Motar and Pestle it a bit or a couple of quick pulses in the F. Processor


Fiorentina:
4 lbs baby spinich
juice of 1 lemon
S&P to taste

Smashed Yukon potatoes as a side.

This is nice to serve over a salad also.

BTW, cooked this last week. I picked up 4 (2x2 family packs) King cut Rib
steaks , 2ish " thick, a bit over 2 lbs ea. the other day @ the local F.
Meyer ( Kroger) that the Trainee and his teacher were putting out marked as
Boneless Chuck for 1.99 @lb. Told them they were mismarked, but they
didn't believe me, after all they cut and wrapped them. Even showed them
the rib bones and that they didn't look like the chuck in the case, but they
were insistent they were right. So who am I to argue in the face of all
that self assurance, threw them in the basket and told them to have a great
day. Ribs were 11.99 a lb that day.

I 'm hoping they keep this kid in Meat, until the next inventory at
least!!!!