Name: Florentine-Style Porterhouse Steaks
Yield: Makes 8 servings
Ingredients: 2 (2-inch-thick) porterhouse steaks (each about 2 1/2 lb); 2 teaspoons salt (preferably sea salt), plus additional for sprinkling; 2 tablespoons olive oil for drizzling; Accompaniment: lemon wedges; a large chimney starter (if using charcoal); an instant-read thermometer

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Florentine-Style Porterhouse SteaksGeorge Whiteside

Active time: 35 min Start to finish: 1 hr

Cooks' note:

Steaks can be grilled in a hot lightly oiled well-seasoned large ridged grill pan, uncovered, turning over once (and rotating 90 degrees on each side for crosshatch marks), 5 minutes per side. Reduce heat to moderately low and cook steaks, covered with an inverted roasting pan, turning over occasionally, 10 to 15 minutes more.

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