Rosemary Porterhouse W/ Tequila & Lime Marinade

• 2 Sprigs of fresh Rosemary
• 2 USDA Choice Porterhouse Steaks 1 1/2 in thick (Prime if available)
• Sea Salt to taste (Fluer de sel)
• Fresh cracked pepper to taste
• 1/8 tsp Garlic Powder
• 2 oz Jose Cuervo 1800 Tequila
• 2 oz Fresh Lime juice
• 2 lbs Mesquite Wood Chunks
• 1 oz Cooking Oil

1. Soak Rosemary sprigs in warm water.
2. Season steaks on top side with salt, pepper, garlic and rub into the meat. Drizzle Tequila and lime over steak and let stand for twenty minutes at room temperature. (You may wish to cover the steaks with paper, foil or plastic wrap.)
3. Prepare outdoor grill for direct cooking and start a mesquite wood fire.
4. Repeat seasoning for second side, and allow to stand for another twenty minutes.
5. When the wood chunks have started completely (showing an even gray ash), spread the wood chunks in an even layer over the fire grate. Place rosemary sprigs over hot coals and install the cooking grate. Close the grill lid for 5 minutes to allow the cooking grate to get hot. Clean the grate with a coarse brush, then oil the cooking grate with a crumpled paper towel impregnated with cooking oil.
6. Place the steaks directly over the hot coals and close the lid cooking for 6 minutes (for medium-rare). Turn the steaks over and replace the lid and cook for an additional 6 minutes. Remove the steaks from the grill cover loosely with aluminium foil and let stand for 5 minutes.
7. Serve.
8. Adjust the time per side for different levels of doneness. Less time for rarer and more time for medium to well done.

rosemary, salt, cracked pepper, garlic, tequila, lime juice, cooking oil

Taken from www.epicurious.com/recipes/member/views/rosemary-porterhouse-w-tequila-lime-marinade-1204334 (may not work)