Tuscan Grilled Steak

There's nothing better than food off the grill... OK well, maybe a big slab of chocolate cake, but I'm hungry right now so we won't even go there! I was excited to try this recipe for Tuscan Grilled Steak I found while blog surfing over at The Friday Friends. As you know, I'm not a fancy cook. I'm a plain ol' mom cook. This simple recipe caught my eye because it sounded fancy while being, well, simple. I don't know what makes a food "Tuscan", but this recipe is called "Mark Bittman's Bistecca Fiorentina (Tuscan Grilled Steak) with Soy Butter". I also don't know who Mark Bittman is, but he along with the Friday Friends consider it "Tuscan", so Tuscan it is! My husband has been itching to grill the porterhouse steaks from getting our cow butchered and this gave him the perfect excuse. He tried a bite dipped into the sauce and decided he wasn't "ruining" his porterhouse with any sauce, but I was quite fond of it. You win some, you lose some! Enjoy :)

TUSCAN GRILLED STEAK
porterhouse or T-bone steak, about 1 3/4 inch thick (I think any steak would do)
Extra virgin olive oil (left out)
4 T. unsalted butter
1 T. soy sauce

Start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 4-5 inches from the heat source. Brush lightly with olive oil and grill the steak for about 6-8 minutes per side for medium rare, turning only once (an instant read thermometer should read about 125 degrees F when inserted into the thickest part); cooking time, of course, will depend on the thickness of the steak and the heat of the fire. While the steak is cooking, add the butter to a small saucepan over the grill or on the stove top over a medium heat. When the butter just begins to foam, add the soy sauce and remove the pan from heat. Transfer the steak to a cutting board and cut against the grain into 1/3-inch thick slices. Transfer the slices to a platter and drizzle with the butter sauce and serve.