Serves: 4
Total Calories: 241

2 (16-ounce) beef t-bone steaks or porterhouse steaks
1 salt, to taste
2 tablespoons fresh rosemary, minced
2 tablespoons freshly ground black pepper
1 tablespoon garlic, minced
1/2 cup olive oil, divided
2 tablespoons lemon juice
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Fire Roasted Onions:
2 sweet onions (Vidalia, Walla-Walla, or Maui)
1 remaining olive oil from steak
1 salt and pepper

Prepare charcoal grill. Remove steaks from refrigerator to room temperature 2 hours prior to cooking. Rub steaks thoroughly with salt, rosemary, pepper, garlic, and 2/3 of olive oil. Grill steaks over medium-high heat 3–5 minutes per side until desired level of doneness. Remove steaks to a warm serving plate and tent with foil. Let rest 5 minutes. Carve meat from bone and slice in 1/4-inch slices, reserving all juices. Squeeze lemon juice into reserved meat juices; season with salt and pepper; pour over sliced steak. Serve on warm plates and garnish with Fire Roasted Onions.

Fire Roasted Ovens:
Peel and slice onions; toss with olive oil, salt and pepper, and grill alongside of steaks for 2 - 3 minutes each side.

Nutritional Facts:

Serves: 4
Total Calories: 241
Calories from Fat: 240

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