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Grilled Florentine-Style Steaks

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2 2-to-3-pound porterhouse or T-bone steaks (about 1 1/2 inches thick)

2 cloves garlic, smashed

Vegetable oil, for the grill

Coarse sea salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 lemon, cut into wedges (optional)

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