T-Bone Fiorentina With Sautéed Spinach

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1126
FAT
188%
CHOL
167%
SOD
263%

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Ingredients for 4 servings

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh thyme leaves

2 tablespoons kosher salt, plus more for sprinkling

2 tablespoons freshly ground black pepper

1 3-3 1/2 pound T-bone steak (about 3 inches thick)

5 tablespoons extra virgin olive oil, plus more for drizzling, divided

6 cloves garlic, thinly sliced

2 pounds trimmed baby spinach, washed and spun dry

Zest of 1 lemon, grated

Juice of 1/2 lemon, or more to taste

Freshly ground black pepper

Coarse sea salt

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