Ingredients
1cupbalsamic vinegar
½cupextra-virgin olive oil
2tbspextra-virgin olive oil
¼cuprosemary,finely chopped
3lbsporterhouse steak
2tspkosher salt
2tspcoarsely ground pepper
Preparation
In a sturdy resealable plastic bag, combine vinegar with half a cup olive oil and rosemary. Add steak, seal bag, and refrigerate overnight, turning bag several times.
Preheat oven to 425 degrees F and bring steak to room temperature. Heat a grill pan.
Remove steak from marinade and season with salt and pepper. Rub side with remaining 2 tablespoons olive oil.
Grill over moderately high heat until nicely charred on top and bottom. Transfer steak to a rimmed baking sheet and roast about 30 minutes, until an instant-read thermometer inserted into tenderloin (smaller section) registers 125 degrees F.
Transfer steak to a carving board and let rest 10 minutes.
Slice steak across grain and serve immediately.
