Ingredients:

1 large lemon

4 tablespoons extra-virgin olive oil

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

1 large porterhouse or T-bone steak, 21/2 to 3 pounds and at least 2 inches thick

Oil for coating grill grate

 

Gas: direct heat, high (500 F); clean, oiled grate on lowest setting

 

Charcoal: direct heat, red hot; 12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas; clean, oiled grate on lowest setting

 

Wood: direct heat, red hot; 12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat; clean, oiled grate set 2 inches above the fire

 

Directions:

1. Cut the lemon in half lengthwise. Squeeze the juice from half of the lemon into a large zipper-lock bag. Reserve the other half. Add 3 tablespoons of the olive oil, 1 teaspoon of the salt and 1/2 teaspoon of the pepper to the bag. Add the steak, press the air out of the bag and seal the top. Massage the marinade into the meat and refrigerate overnight or up to 24 hours.

 

2. When ready to grill, remove the marinating steak from the refrigerator and let it rest at room temperature for 1 hour. Soak the wood chips in cold water for 30 minutes.

 

3. Heat the grill as directed, adding wood chips to the low-heat area of the grill until they smolder. If using a gas grill without a smoker box, put the chips in a basket of foil, poke holes in the foil and put the foil directly over one of the gas burners.

 

4. Remove the steak from the marinade, then discard the marinade. Brush and oil the grill grate, then grill the steak over high heat until darkly crusted, 4 to 6 minutes per side. Sprinkle all over with the remaining 1 teaspoon salt and 1/2 teaspoon pepper as you turn the steak. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover and grill for another 10 to 15 minutes for medium-rare to medium done (135 to 140 F). Transfer to a platter, cover loosely with foil and let rest for 5 to 8 minutes.

 

5. While the steak rests, coat the reserved lemon half with a little of the remaining olive oil and grill, cut-side down, over medium-high heat until nicely grill-marked, 1 to 2 minutes. Cool slightly, then cut the lemon into 4 wedges.

 

6. Serve the steak with the grilled lemon wedges and the remaining olive oil for drizzling.

 

Serves 4