- 2 2-to-3-pound porterhouse or T-bone steaks (about 1 1/2 inches thick)
- 2 cloves garlic, smashed
- Vegetable oil, for the grill
- Coarse sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 lemon, cut into wedges (optional)
Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.)
Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.
Photograph by Anna Williams