Ingredients

1 T-bone, or porterhouse steak, approximately 1½ inches thick
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh rosemary, finely chopped
1 clove garlic, minced
4 lemon wedges, for serving

Directions

Pat the steak dry with paper towels. Rub both sides with olive oil, salt, pepper, rosemary, and minced garlic. Rest at room temperature for 20 minutes.

Preheat the air fryer to 400°F (200°C) for 5 minutes. (For the grill, prepare white-hot coals.)

Cook the steak 6 to 8 minutes per side for medium-rare, using a meat thermometer (125°F rare, 135°F medium-rare, 145°F medium). On the grill, sear 5 to 6 minutes per side for rare.

Rest the steak on a cutting board for 5 to 10 minutes.

Slice against the grain, drizzle with extra olive oil, garnish with lemon wedges, and serve immediately.