Steaks are always a sure fire (pun intended 🔥) thing to serve company because they are quick to cook and make an impressive presentation! When I lived in Florence, I was quickly accustomed to Bistecca Alla Florentine—no steak sauce or compound butter to garnish, just a bold olive oil and a squeeze of lemon.

Technique from @cooksillustrated

Serves 4 to 6

2 (1 3/4 pound) porterhouse or T-bone steaks, 1 1/2 inches thick
Kosher Salt
Fresh Ground Pepper
2 Tablespoons good Extra Virgin olive oil (bold and peppery work great)
Lemon Wedges

Turn all burners to high, and heat grill until hot, about 15 minutes. Leave primary burners on high and turn others to low.

Clean grates.

Pat steaks dry with a paper towel and season heavily with salt and pepper. Place steaks on hotter side of grill, having the tenderloin part of the steak facing the cooler side of the grill. Cover and cook 6-8 minutes. Flip and continue to cook another 5-7 minutes, or until your meat thermometer registers 120-125 for medium-rare. If your meat is not there, transfer to the cooler side of the grill and cook another 2-4 minutes, flipping half way through.

Transfer steaks to a carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Cut the strip and tenderloin pieces away from the bone and then cut each piece crosswise into 1/4 inch thick slices. Transfer to a serving platter, drizzle with olive oil and serve with lemon wedges that guests can squeeze on top of their steak before eating.