Grilled Porterhouse - cooking recipe

Ingredients

1 tablespoon fresh ground black pepper
2 shallots, sliced (about 1/2 cup)
1 sprig rosemary, leaves stripped from stem
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
2 tablespoons olive oil
1 porterhouse steak, about 32 oz. (2 inches thick)
1 tablespoon coarse salt, kosher salt or 1 tablespoon sea salt

Preparation

In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
Let marinade for 1 to 2 hours.
Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
Drain liquid from the steak and rub both sides of the steak with salt.
Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
If there are flare-ups, move the steak to another part of the grill that is cooler.
Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
Medium is about 10 minutes per side.
Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
Fight over who gets which piece of the steak. LOL.