- Ingredients:

• Steak: 2 tablespoons rosemary, chopped, plus 1 bunch, for brushing; 1 tablespoon Aleppo pepper; 1 tablespoon brown sugar; 1 teaspoon garlic powder; Kosher salt and freshly ground black pepper; Two 2 1/2-pound prime dry aged porterhouse steaks; Extra-virgin olive oil

• Pan Sauce: 5 tablespoons unsalted butter, chilled; 12 sprigs thyme; 4 cloves garlic, smashed; 2 tablespoons aged balsamic vinegar

- Method:

• For the steak: Mix the rosemary, Aleppo pepper, sugar, garlic powder, salt and black pepper together for the rub in a bowl.
• Season the steaks with the rub 30 minutes before you plan to place them on the grill.
• Set up your charcoal grill for smoking, using the snake method: On the bottom charcoal grate, layer charcoal around the perimeter, overlapping the briquettes. Light a chimney filled with charcoal and, when burning white hot, pour it on one end of the briquette circle. This will allow the charcoal to heat slowly, as it makes its way around the perimeter. Sprinkle cherry wood chips onto the hot coals.
• Place the steaks in the center of the grilling surface. Baste every 15 minutes with the fresh rosemary brush and olive oil. Cook until the internal temperature reaches 125 degrees F, 1 hour to 1 hour 30 minutes.
• For the pan sauce: Heat a large cast-iron pan to medium-high on the grill. Place the steaks in the pan along with 4 tablespoons of the butter and the thyme and garlic. Baste the steaks continuously for 2 minutes per side to form a crust. Remove the steaks and let rest on a cooling rack.
• Into the pan with the steak juices, stir the remaining 1 tablespoon butter and the balsamic vinegar until incorporated.
• Slice the steaks and dress with the pan sauce for serving.

• Special equipment: a charcoal grill; a chimney starter; cherry wood chips; a meat thermometer