Grilled Grass-Fed Porterhouse with Crisp Herbs

• 1 (2- to 2 1/2-pound) grass-fed porterhouse or T-bone steak, 2 to 3 inches thick
• Kosher salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil
• Leaves from 1 bunch of fresh sage (about 1 1/2 cups)
• Leaves from 1 bunch of fresh rosemary (about 1 1/2 cups)
• Flaky sea salt, such as Maldon, for serving

1. At least an hour and up to several hours before dinner, place the steak on a platter and cover it with a generous amount of salt and pepper and a little of the olive oil, keeping in mind that a thick steak can take a shocking amount of seasoning.
2. Prepare a hot fire in a charcoal grill, arranging most of the coals on one half and just a few on the other side.
3. When the grill is very hot, but the flame has died down and the coals are completely covered with ash, put the steak on the hot side of the grill with the smaller tenderloin side on the cooler part.
4. Watch closely for flare-ups, extinguishing them with a squirt bottle or teacup of water or by briefly covering the grill with its lid.
5. Cook the steak for about 6 minutes, giving it a quarter turn once but still keeping the skinny fillet side away from the hottest part of the grill.
6. Flip the steak, keeping it on the hot part of the grill, until it is just seared, 3 to 4 minutes.
7. Move it to the cool side of the grill to finish cooking to the desired doneness (about 5 minutes, or 125F on an instant-read thermometer, for medium-rare).
8. Transfer the steak to a carving board set in a warm spot in the kitchen, tent it loosely with aluminum foil or parchment, and allow it to rest for 10 to 15 minutes (during which time the internal temperature will continue to rise).
9. When the steak is done resting, slice it against the grain, leaving it arranged around the bone.
10. While you are slicing, slowly heat the remaining olive oil in a small saute pan over low heat.
11. When the oil is hot but not smoking, raise the heat slightly and add the sage leaves and swirl them in the pan, covering them with the oil.
12. Reduce the heat.
13. As soon as they start to go from light gray-green to a deeper bright green, use a slotted spoon to transfer them to a paper towel to drain.
14. Repeat the process with the rosemary leaves.
15. Pour the hot oil over the sliced steak, and top with the crisp herbs and a sprinkling of salt.

t, kosher salt, extra virgin olive oil, fresh sage, rosemary, salt

Taken from www.epicurious.com/recipes/food/views/grilled-grass-fed-porterhouse-with-crisp-herbs-377656 (may not work)