Ingredients

• 2 (1 1/2"–2"-thick) porterhouse steaks (about 6 lb. total)
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt
• 3 Tbsp. freshly ground black pepper
• 2 garlic cloves, finely grated
• 1/4 cup fish sauce
• 2 Tbsp. coarsely chopped marjoram, rosemary, and/or thyme

Instructions

1. Rub steak with 1/4 cup oil; season with salt and sprinkle with pepper (it should nearly cover both sides). Let sit at room temperature 30 minutes.
2. Mix garlic, fish sauce, herbs, and remaining 1/4 cup oil in a small bowl.
3. Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Grill steaks over direct heat until nicely charred, about 2 minutes per side. Move steaks over indirect heat and continue grilling, basting with fish sauce mixture, until browned all over, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of steaks should register 120°F for rare; temperature will rise to 125°F (or medium-rare) as they rest. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.