Ingredients

• 2 beef T-bone or porterhouse steaks, cut 1 inch thick
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 or 3 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper

Directions

1. For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)

2. Meanwhile, for sauce, stir together oil, parsley, oregano, garlic, salt, and cayenne pepper. Spoon sauce on top of the meat for the last 2 minutes of grilling.

3. To broil: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness, turning once. Allow 12 to 15 minutes for medium-rare (145°F) or 15 to 20 minutes for medium doneness (160°F). Spoon sauce on steaks for the last 2 minutes of broiling.

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