2 T-bone grilling steaks (about 2 lb/1 kg), 1-1/2 inches (4 cm) thick
2 tsp (10 mL) smoked or plain sea salt (or salt)
2 tsp (10 mL) coarsely ground pepper
2 tbsp (25 mL) extra-virgin olive oil
1 lemon, cut_into wedges
Sprinkle both sides of steaks with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, for about 16 minutes for medium-rare or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing. Arrange on platter; drizzle with oil. Serve with lemon.