Porterhouse Steak
serves 2

Ingredients:
1 large Porterhouse steak (1-1/2" to 2" thick), warmed to room temperature for 30 min to 1 hour
Kosher salt and pepper on generously applied to both sides
1 lemon slice, for rubbing on steak fatty areas

Directions:
1. Drizzle the steak with olive oil and coat generously with kosher salt and pepper. Press and rub the seasoning into both sides of the steak. Allow the steak to come to room temperature -- about 30 minutes to one hour. Rub fresh lemon juice on the fatty edges and areas to avoid any excess charring. 

2. Fire up the grill, bringing the heat to a hot temperature. 

3. Place the steak on the hot and well-seasoned grill, and sear the first side for 5 minutes. Cover the grill, during cooking and avoid the urge to check or move the steak around. During this time, a seared crust will form assisting in keeping the juices within the steak. 

4. After five minutes, flip the steak once, and sear on the other side for 3-5 minutes (depending on the thickness of the steak). Take the temperature of the steak, and determine the desired doneness. We prefer our steaks at 135 degrees F for a medium-rare steak. 

5. If the steak needs to cook longer, turn the burners down to low, or move to an indirect area on the grill until the steak reaches the desired doneness. Check the temperature every 1-2 minutes to avoid overcooking the steak. 

6. Once the steak reaches the desired doneness, remove it from the grill and let it rest for 5-7 minutes. Don't slice into it, or wrap it, just let it rest. While the steak rests, place a few pats of butter on the top, and let it slowly melt into the seared crust. 

7. After the steak rests, serve and enjoy!