THE GRILL
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.

INGREDIENTS (MAKES 6 SERVINGS)
4 Porterhouse steaks, each 10 to 12 ounces and 1 to 1½ inches thick
4 tablespoon Jalapeno Burger & Steak Seasoning
½ teaspoon ground black pepper
Extravagonzo Roasted Garlic Culinary Oil for coating grill grate
2 tablespoons olive oil.

DIRECTIONS
1. Trim the fat on the steaks to about ¼ inch. Pat the steaks dry with paper towels and sprinkle all over with the Jalapeno Burger & Steak Seasoning and pepper. Let rest at room temperature for 1 to 2 hours. Or cover and refrigerate for up to 8 hours if you have the time (this intensifies the flavors). 2. If you refrigerated the steaks, bring them to room temperature before grilling, about 1 hour.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with Extravagonzo Roasted Garlic Culinary Oil. Rub the Extravagonzo Roasted Garlic Culinary Oil  all over the steaks. Put the steaks on the grill over high heat and cook until darkly crusted, 3 to 5 minutes per side. 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 8 to 12 minutes for medium-rare to medium-done (135° to 140°F on an instant read thermometer inserted into the thickest part). Transfer to a platter, cover loosely with foil, and let rest for 5 minutes before slicing.