Grilled Porterhouse Steak with Rosemary and Garlic

Ingredients:

• 2 porterhouse steaks (0.5 kg each), or other large bone-in steaks
• 3 sprigs of rosemary, leaves picked and finely chopped
• 3 cloves garlic, crushed and finely chopped
• A pinch of red pepper flakes
• Olive oil

Preparation:

1. In a small bowl, combine rosemary leaves, garlic, crushed red pepper, and enough olive oil to form a loose paste. Brush the steaks with the mixture and sprinkle generously with salt. Let the steaks sit at room temperature.
2. Preheat the grill to medium-high heat. Scrub the grill grates with a stiff brush to remove any ash. Then, wipe the grates with a paper towel dipped in vegetable oil to thoroughly clean them.
3. Place the steaks over direct heat on the grill to ensure they sear thoroughly and develop a crispy crust. Once both sides of the steak are seared, move them to a cooler part of the grill and cook until the desired temperature is reached, about 5-6 minutes per side for medium-rare.
4. Remove steaks from grill and let rest for 5-10 minutes.
5. Remove the steak from the bone, slice across the grain, and divide among four serving plates. Drizzle the meat with a little vegetable oil and sprinkle with sea salt.