1/4 cup extra virgin olive
1 teaspoon coarsely cracked black pepper
1 tablespoon chopped rosemary
1 tablespoon finely chopped garlic
1 (3 pound) porterhouse steak
Kosher salt

Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.

Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.