Bistecca alla Fiorentina: Grilled Tuscan Porterhouse with Olive Oil and Rosemary

Prepare the steak by sprinkling chopped rosemary evenly onto both sides of the porterhouse steak. Place it on a plate and let it sit at room temperature for 1 hour to allow the flavors to meld together.

Next, get your grill going by starting an outdoor grill with hardwood charcoal, such as hickory. Wait until the coals turn white and start glowing, indicating high heat is ready to use.

Gently anoint the steak with olive oil, then sprinkle sea salt and pepper to taste. Place the steak onto the grill and cook until it develops a dark, golden brown crust - but not burnt. This should take anywhere from 5 to 10 minutes depending on the thickness of the meat. Flip it over and continue cooking until the other side is also golden, another 5 to 10 minutes. Once done, transfer the steak onto a platter and let it rest for 10 minutes to allow the juices to redistribute.

Finally, to serve, carefully remove the two pieces of meat from the bone and put them back onto the serving platter. Trim any excess fat from the tenderloin steak, cut it into 6 equal slices at an angle to the grain, and fan them out on one side of the bone. Slice the loin steak into 1/4-inch thick slices at an angle to the grain, and fan them out on the other side of the bone. Complete the presentation by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.