Grilled Florentine Beef Steak

2 T-bone steaks, 1 1/2 inches thick (about 4 pounds in all)
1 tablespoon(s) olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
Lemon wedges, for serving



Directions

Light the grill. Rub the steaks with the oil and sprinkle with the salt and pepper.
Grill the steaks over high heat for 6 minutes. Turn and cook until done to your taste, about 6 minutes longer for rare. Serve with lemon wedges.
Notes:
Steak Choice: If you like, use porterhouse steaks instead of T-bones. Both of these bone-in steaks come from the short loin section of the animal. The bone separates the steak into strip loin and tenderloin sections. The strip loin has more flavor and the tenderloin is tenderer. Porterhouse steaks have more tenderloin and T-bones have a larger strip loin section. Choose according to your preference.
Wine Recommendation: There's nothing like a great steak to showcase a special, and if possible older, Barolo or Barbaresco. Made from the nebbiolo grape, these wines develop fabulously complex dried cherry, eucalyptus, floral and truffle flavors along with a silky texture. Both have power to spare, but Barbaresco is more elegant.