1 20-ounce T-bone or porterhouse steak
1 tablespoon fresh rosemary
1 tablespoon fresh sage
2 tablespoons olive oil
Mix herbs with olive oil, salt and pepper. Rub generously over steak. Grill steak over moderately high heat until a good char is reached on the outside, then move to a cooler spot on the grill and cook with lid closed until an instant-read thermometer reads 120 degrees. Remove and allow to sit for 10 minutes before cutting.