- 2 (1 1/4 inch thick) T-Bone steaks
- 1/4 cup Look Out Here I Come garlic olive oil
- 1 clove garlic, minced
- Juice of 1/2 lemon (about 2 tablespoons)
- 2 teaspoons chopped fresh rosemary
- Smoking wood: 1 cup soaked wood chips (gas grill) or 1 fist-sized wood chunk (charcoal grill)
- 4 sprigs rosemary (plus the stripped rosemary sprig used below)
- Coarse sea salt and coarsely ground black pepper to taste
Marinate the steak: One to two hours before cooking, whisk the marinade ingredients together in a small bowl. Put the steaks in a gallon zip-top bag and pour the marinade over the steaks. Seal the bag and let the steaks marinate at room temperature, turning occasionally, until it is time to grill.
Prepare the grill: Preheat the grill, clean the grill grate thoroughly, then set the grill up with a two level fire; half the grill set up for direct high heat and the other half of the grill off. For my Weber Summit, I turn all the burners to high and preheat for fifteen minutes. Then I brush the grate clean with my grill brush, turn off half the burners, and turn on my smoker burner to get it ready for the wood chips.
Grill the steaks: Remove the steaks from the marinade, then pat dry with paper towels. Add the smoking wood to the grill, put the rosemary sprigs on top, close the lid, and wait for the wood to start smoking. Put the steaks over direct high heat and close the lid to trap the smoke. Cook the first side of the steak until it is crusty brown, about 6 minutes, rotating the steak 90 degrees after about three minutes to add a crosshatch of grill marks. Flip the steak and cook the other side until the steak reaches an internal temperature of 120°F for medium rare, about six more minutes, rotating halfway through. (Cook to 115°F for rare, 130°F for medium). If the heat is too high, and the outside is burning before the steak is cooked through, move it to the indirect side of the grill and cook with the lid closed until you reach the desired doneness.
Serve: Season the steaks on both sides with the coarse salt and pepper as soon as they come off the grill. Let the steaks rest for ten minutes, then serve.