Grilled Porterhouse T-Bone Fiorentina

• 2.5 lb T-bone steak
• 3 tbsp extra-virgin olive oil
• 1 lemon
• 2 sprig fresh rosemary
• 1 tbsp flaky sea salt
• 1 tbsp coarse black pepper

Instructions

1. 1

   Bring the thick T-bone to room temperature and season lightly with salt and pepper.

2. 2

   Build a hot fire and let the coals burn down to glowing embers.

3. 3

   Stand the steak on its bone edge briefly, then grill 5 to 6 minutes per side for a charred crust and rare center.

4. 4

   Rest the steak upright on the bone for 10 minutes.

5. 5

   Carve the strip and tenderloin off the bone and slice thickly.

6. 6

   Drizzle with olive oil, squeeze lemon over the top, and finish with flaky salt and torn rosemary.