Serves 2

Ingredients: 

X2 T-Bone steaks (1 inch thick) 

kosher salt/freshly ground peppercorns to season 

olive oil 

lemon wedges 

BBQ 

Method: 

Season T-bone steaks on both sides with salt and pepper. Allow to rest at room  temperature while heating the BBQ. 

If using a charcoal BBQ, heat briquettes until somewhat ashen-looking. Move coals to  one side of BBQ. 

If using a gas BBQ, heat to high heat, covered. Turn all burners down to low heat except  main burner (leave on high). 

Brush olive oil on grates of BBQ, and place T-bone steaks so the smaller “tenderloin”  side faces the side with no coals (or low heat if using gas grill). Cook approx. 8 min.  uncovered - (covered if using gas grill) or until dark brown. Flip so tenderloin is, again,  facing low heat side. Grill another 8 min. or until dark brown. Move steaks to low heat  side completely and cook another 2 - 4 minutes, flipping steaks over halfway through. If using a meat thermometer, rare registers 120 degrees, medium-rare = 125 degrees. 

Allow cooked T-bone steaks to rest under foil on a platter for about 15 min.to absorb  juices. Cut meat neatly away from bone and thinly slice crosswise. Drizzle with olive oil  and squeeze lemon wedges on slices. Serve meat slices (without bone).