Take the meat of the refrigerator about 30 minutes before grilling to come up to temperature.
Preheat a charcoal or gas grill to high heat (450 to 500-degrees F). Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill. This will create a non-stick grilling surface. Season both sides of the steaks with salt and pepper.
Lay the steaks on the hot grill, and sear for 4 minutes, turning them every 30 seconds to ensure even cooking. Remove the steak to a wire rack to rest for 5 minutes. Return the steak to the grill and continue to cook for 3 more minutes, continuing to turn every 30 seconds. Don’t overcook; you want the steaks slightly charred on the outside and medium-rare inside.
An instant-read thermometer inserted into the thickest part of the steak should read 130-degrees F.
Remove to a wire rack, cover to keep warm, and let rest for 10 minutes to allow the juices to recirculate.
Pepper Glazed Carrots
2 lbs small rainbow carrots (about 24), tops trimmed
Extra-virgin olive oil
Fine sea salt
1 tbs whole black peppercorns, coarsely cracked with the back of a heavy skillet or mallet
½ c honey
2 tsp water
2 tbs unsalted butter
1 tbs apple cider vinegar
2 fresh flat-leaf parsley sprigs, leaves picked from the stems
2 fresh opal basil sprigs, leaves picked from the stems
Remove the grill grate from a charcoal grill and build a hot fire with lump charcoal until red-hot.
Put the carrots in a large mixing bowl and coat lightly with oil and season generously with salt, tossing to coat. Arrange the carrots in a grill basket in an even layer. Lay the grill basket with the carrots on top of the coals and carefully cover with surrounding hot coals, so they are completely buried. The carrots should be charred and black in spots and slightly tender in the center in 5 to 6 minutes, check by piercing with a cake tester or paring knife.
Using tongs, carefully transfer the carrots to a bowl, cover with plastic wrap, and let sweat for about 10 minutes to loosen the skins. Once the carrots are cool enough to handle, rub off the charred skins with paper towels. They don’t have to be perfect, if little burned bits are left on the carrots, don’t sweat it. Set aside at room temperature while preparing the rest of the dish.
To prepare the black pepper honey, heat the honey and cracked pepper in a small saucepan over medium-low heat until it begins to bubble and turn a dark amber color, about 4 minutes. Add the water and mix until well combined and the honey thins out slightly. Whisk in the butter until melted and continue to cook and whisk until the honey mixture is emulsified, about 5 minutes. Remove from the heat and cover to keep warm.
Coat a sauté pan with oil and place over medium heat. Lay the carrots in the pan and toss until heated through, about 2 minutes. Once the carrots are hot, pour in the pepper-honey and continue to cook and toss until the carrots are shiny and glazed, about 5 minutes. Drizzle with the vinegar and toss to coat.
Season with fleur de sel and 3 turns of a peppermill.
Finish with a drizzle of olive oil over top, parsley and basil leaves. Serve with thick cut slices of the spinalis steak.