A first-rate steak like this tastes wonderful with nothing on it but good salt and freshly cracked black pepper, but to make it a bit more of an occasion, try spreading an herb paste on the meat; it's a simple and perfect complement to the deep, earthy flavor of the beef.
GRILLED GIANT PORTERHOUSE STEAK WITH SIMPLE HERB PASTE
2 T minced garlic
1/4 C roughly chopped fresh oregano
2 T paprika
2 T cumin seeds, toasted (or 1 T ground cumin)
3 T grainy mustard
1/4 C olive oil
1/3 C red wine vinegar
1 giant porterhouse steak, about 2 1/2 to 3 pounds, 2 to 2 1/2 inches thick
Kosher salt and freshly cracked black pepper to taste
1. For a live fire grill: Build a fire in your grill, banking the coals so that about 3/4 are on one side of the grill and 1/4 on the other. When the coals are covered with gray ash and the fire on the side with more coals is hot (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds), you're ready to cook. For a gas grill: Preheat the grill with all burners on high and the lid down for 10 minutes.
2. In a small bowl, combine the garlic, oregano, paprika, cumin, mustard, olive oil, and vinegar, and mix well. Sprinkle the steak generously with salt and pepper; then, coat generously with the spice paste. If you have time, let the meat sit for 1 to 2 hours, unrefrigerated; if not, just go ahead and grill.