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1
Chop the rosemary needles finely with a chef's knife, and place in the mortar with the salt.
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2
With the pestle, crush and grind it all together into a coarse rub.
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3
Continue grinding with the pestle as you drizzle in the olive oil, until the mixture has thinned to spreading consistency; cover and set aside.
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4
Heat the grill thoroughly over a high gas flame or a deep, glowing bed of charcoal.
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5
Lay the steak on it, and grill the first side for 8-10 minutes, until the meat is well browned and marked.
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6
Turn onto the other side, and cook for another 8-10 minutes, to brown and mark it.
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7
Prop the steak up, and holding it with tongs, grill the edges until browned.
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8
Grill the sides again for equal lengths of time, to cook the steak to doneness.
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9
The steak may need anywhere from a total of 25-35 minutes to cook to rare, depending on thickness and the heat of your grill.
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10
It should feel springy to the touch; if you have an instant-read meat thermometer, it should read about 120u00b0 when inserted a couple of inches into the side of the steak.
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11
When done, set the steak on a platter or carving board and immediately brush it with the rosemary paste, coating it lightly on all surfaces.
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12
Let the steak rest for 10 minutes, allowing the natural juices and the seasoning to permeate the entire cut.
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13
First cut the large loin and tenderloin sections away from either side of the T-bone.
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14
Slice each piece on a slight angle into 1/2-inch thick strips, and reassemble them next to the bone.
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15
Pour over the meat any juices released in carving, and drizzle with a bit of extra-virgin olive oil.
