Grilled Florentine steak

Ingredients:

• 1 ribeye steak weighing 1 kg, approximately 2.5 cm thick.
• 2 cloves garlic, crushed
• 0.5 tsp chopped fresh rosemary + whole sprigs for brushing on meat
• 1/4 teaspoon chopped fresh thyme
• 0.5 tsp grated lemon zest (half a lemon)
• 2 tbsp. l. olive oil
• 1 teaspoon coarse salt
• 1 lemon half, grilled if desired
• 0.5 tsp coarse salt, for serving

Preparation:

1. Place the steak on a plate or baking sheet and rub it all over with crushed garlic cloves. Sprinkle evenly with rosemary, thyme, and lemon zest. Drizzle with olive oil. Massage the herb mixture into the meat. Let it sit at room temperature for 30 minutes.
2. Preheat a grill or grill pan over medium-high heat. Preheat the oven to 260°C (400°F). Fit a rack with legs over a rimmed baking sheet.
3. Sprinkle the steak evenly with salt on both sides. Grill until browned, about 5 minutes per side. Transfer the steak to a rack and place in the oven. Bake for another 15 minutes, turning halfway through, or until a thermometer inserted into the center of the steak reads 125°F (48°C).
4. Place the steak on a plate and drizzle with the juice of half a lemon. Let rest for 10 minutes, then slice. Sprinkle with coarse salt.