"Cheryl" > wrote in message
. com...
> It is only 2 ribs. I know how to cook it in the oven, but is there a good
> way to grill it on a gas grill? Or should I just use the oven when the
> weather is cooler and put it back in the freezer while it's still frozen?

I'd do it like a really thick steak. Sear the outside, then let it cook on
medium heat until it reaches 120 to 125 in the center, then let it rest.

This may give you an idea


Here's a Mario Batali recipe if you are looking for something from him
specifically.


T-Bone Fiorentina with Sautéed Spinach

Bistecca alla Fiorentina


The quality of the steak is the quality of the whole dish in something as
simple as this classic Florentine carnivore's fantasy. I had never realized
this dish was the true pinnacle of Tuscan cooking until I got there and
tasted it-simple, sublime, and all about the shopping, not the cook. Da Vero
is my favorite olive oil, with all of the peppery palate ticklers and
olfactory love juice of any great Tuscan oil, yet it is created by my good
friends Colleen McGlynn and Ridgely Evers in the Dry Creek Valley in Sonoma,
California.
Ingredients.1 tablespoon chopped fresh rosemary
.1 tablespoon chopped fresh sage
. 1 tablespoon fresh thyme leaves
.2 tablespoons kosher salt, plus more to taste
.2 tablespoons freshly ground black pepper, plus more to taste
.1 T-bone steak, at least 3 inches thick, 3 to 3½ pounds
.2 tablespoons pure olive oil
. ¾ cup extra-virgin olive oil, preferably Da Vero
.6 cloves garlic, thinly sliced
.4 pounds baby spinach, stems removed, washed, and spun dry
.Juice of 1 lemon
.1 tablespoon coarse salt

Preparations.1. Preheat the grill.
.2. In a small bowl, mix together the rosemary, sage, thyme, salt and
pepper until well blended. Pat the steak dry and coat the entire steak with
the herb mix. Brush gently with the pure olive oil. Place on the grill and
cook until well charred, about 12 minutes on first side, then cook about 9
minutes on the second side; this is traditionally served rare. Transfer to a
platter and let stand for 8 minutes.
.3. Meanwhile, in a 10- to 12-inch sauté pan, heat ¼ cup of the
extra-virgin olive oil over high heat until smoking. Add the garlic and cook
just until light brown. Add the spinach and stir until just wilted. Remove
from the heat and add the lemon juice and salt and pepper to taste. Set
aside.
.4. Carve the fillet and the strip steak from the bone and slice. Divide
the steak among four plates, arrange the spinach next to it, and drizzle
with the remaining ½ cup extra-virgin olive oil. Season with coarse salt.
Serve immediately