Carrabba's Restaurant Recipe
1 (3 lb.) porterhouse or 2 (1 1/2 lb.) T-bone steak
1 cup extra virgin olive oil
4 fresh rosemary sprigs
4 cloves garlic, crushed
kosher salt and freshly ground black pepper
Marinate the steak in the olive oil, rosemary and garlic for 24 to 48 hours in the refrigerator. Grill the steaks over charcoal with the rosemary sprigs, 4 minutes per side, basting with the marinade.. Season with salt and pepper.
Let the meat rest for about 5 minutes, then slice and serve, garnished with lemon slices, additional olive oil and kosher salt.