Tuscan-Style Porterhouse for Two

["Recipe courtesy of\u00a0<\/em>Viking Cooking School<\/a>","Recipe courtesy of\u00a0<\/em>

Remove steaks from refrigerator 30 minutes prior to grilling. Rub both sides of steaks with California Olive Ranch extra virgin olive oil, balsamic vinegar and rosemary; season with salt and pepper.
Preheat grill to high; clean and oil grates to prevent sticking. Place each steak onto hot oiled grill; cook for 2 to 3 minutes. Without turning, rotate steaks 90 degrees and continue cooking until meat is seared and crusty on outside, about 2 to 3 minutes more; this will produce beautiful crosshatch grill marks.
Turn steaks over, and repeat process for other side. For best results, cook to an internal temperature of 130 to 135°F for medium-rare or an internal temperature of 120 to 125°F for rare.*
Remove steaks from grill, and let rest for 5 minutes before slicing. Slice steaks across grain, then shingle slices on heated dinner plates. Drizzle with additional California Olive Ranch extra virgin olive oil and garnish with lemon wedges; serve immediately.