2 (1 1⁄2″-thick) bone-in porterhouse steaks (3 1⁄2 lb.)
1⁄4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs rosemary
Lemon wedges, for serving
Heat a charcoal grill Brush steaks with half the oil and season with salt and pepper. Grill on the hottest part of the grill, flipping once, until browned, 4-6 minutes. Using rosemary sprigs as a brush, baste steaks with remaining oil. Cook to desired doneness, 4-6 minutes more for medium-rare, or until an instant-read thermometer reads 125°. If the outside starts to burn before the steak is fully cooked, move to the cooler side of the grill until done. Let steaks rest 5 minutes; slice against the grain along the bone. Serve with lemon wedges.