Serves 6


If it’s not grilling weather, you can make this steak on the stovetop. Cook in a large, well-seasoned cast-iron pan over medium heat. This steak is traditionally cooked quite rare. Just cook for a few more minutes on each side for medium rare.


  • 3 sprigs fresh rosemary
  • Flaky sea salt
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 1 (2 1/2-inch-thick) Porterhouse steak, about 3 pounds


Preheat an outdoor grill to medium.

Remove the needles from one of the rosemary sprigs and finely chop. Sprinkle 2 teaspoons salt on the chopped rosemary needles and chop to make a coarse paste. Scrape the paste onto the blade of the knife and into a small bowl. Stir in the olive oil to make a paste. Set aside.

Brush the steak with a little plain olive oil (not the oil-and-rosemary paste). Season lightly with salt. Place on the grill and cook until the underside is well charred, about 10 minutes. Flip and cook the second side until charred, about 10 minutes more. Pick up the steak with tongs and turn on its side to char the fat, about 2 minutes. Turn and char the other side, 2 minutes more. The steak should read 115 to 120 degrees F on an instant-read thermometer in the center for rare.

Remove the steak to a cutting board and bunch up the 2 remaining rosemary sprigs to use as a brush. Brush the rosemary oil on both sides of the steak. Let rest for 10 minutes.

Cut both steaks away from the sides of the center bone. Slice into 1/2-inch slices against the grain and serve with a drizzle of olive oil and a sprinkling of flaky salt.