Florence-style Porterhouse Steak

For the steak: Rub both sides of the porterhouse with chopped rosemary and let marinate for 2 hours or longer in a refrigerator. Remove from refrigerator and let sit 1 hour at room temperature before grilling.

Prepare an indoor or outdoor grill to medium-high heat. Drizzle olive oil over steak and season with salt and pepper. Rub to massage oil and seasonings into meat.

Place the thick-cut steak onto the hot grill and cook until crust begins to form, turning once to cook evenly on each side — about 10 minutes total cook time per side. Turn steak over and repeat on other side. Place onto platter and let rest for 15 minutes.

To assemble: Remove the tenderloin meat and strip meat separately from the bone. Slice into 4 to 6 equal pieces at a bias across the meat grain. Place bone on a platter and shingle and fan the cut meat pieces in their original place. Serve with lemon and sea salt.