@herminiasim909: Choose a thick-cut, well-marbled T-bone or porterhouse steak and let it reach room temperature before cooking. Pat the meat dry and season generously with sea salt and freshly ground black pepper. Heat a charcoal grill until the coals are intensely hot. Place the steak directly over the fire and sear both sides until a dark, flavorful crust forms. Then move it to a slightly cooler area and continue grilling until the center reaches your preferred doneness, traditionally rare to medium-rare. Avoid pressing the meat while cooking. Remove the steak and let it rest for several minutes so the juices redistribute. Slice thickly across the grain, drizzle with extra-virgin olive oil, and serve immediately with grilled vegetables.

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