Bompo's Tuscan Porterhouse

½ cup extra-virgin olive oil

3 to 4 cloves garlic (finely chopped)

4 tablespoons rough chopped rosemary

1 (2½- to 3-inch thick) aged porterhouse steak (about 2-3 pounds)

2 to 3 teaspoons coarse kosher salt

1 to 2 teaspoons freshly ground black pepper (to taste)

2 to 4 sprigs rosemary

Make a marinade by mixing the olive oil, garlic, and chopped rosemary in a bowl. Put the steak in a shallow glass bowl, and rub the marinade all over the meat. Season with salt and pepper. Cover with plastic wrap, and place in the refrigerator for several hours or up to two days. Turn from time to time to allow the marinade to permeate the steak evenly.

When preparing to cook, remove from the refrigerator at least an hour to allow the steak to come to room temperature before hitting the grill. Drain the excess oil from the steak. Reserve the marinade. Preheat grill to high, and lightly oil the grates before placing the meat on the grill. Sear for four to five minutes per side. (You may cover the grill but watch for flare ups). Check the internal temperature of the meat with an instant-read thermometer and remove between 120 to 125 degrees Fahrenheit. This steak is meant to be served rare to just under medium-rare. Cover, and let the meat rest for about 10 minutes.

While the steak is resting, place the reserved marinade in a skillet and cook for about two to three (do not let the garlic burn!). Using the rosemary sprigs, swirl them in the hot marinade and using them as a basting brush, slather the meat with the hot marinade just before carving.

To carve, cut around the T-Bone separating the filet from the sirloin. Cutting perpendicular to the bone cut into ½-inch slices. Arrange on a platter and serve family style. You may add a sprinkle of kosher salt and extra-virgin olive oil to the meat to finish.

Serves 4 to 6