This simple but delicious recipe is for steak as it is cooked in Florence: on the grill, minimally seasoned, and served rare. Using rosemary sprigs to baste the meat imparts a subtle but lovely herbal note.
2 1½″-thick bone-in porterhouse steaks (about 3 ½ lb. total weight)
Build a hot fire in a charcoal grill, or heat a gas grill to high; bank coals or turn off burner on one side. Brush steaks with half of oil and season with salt and pepper. Grill on hottest part of grill, flipping once, until browned, 4–6 minutes. Using rosemary sprigs as a brush, baste steaks with remaining oil. Cook to desired doneness, 4–6 minutes more for medium-rare, o