Porterhouse, T-Bone or rib eye steak
3 cups dry red wine
4 sprigs fresh rosemary
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon cracked black peppercorns
3 tablespoons olive oil
Place the wine, rosemary, onion, garlic, cracked peppercorns and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 8 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5-10 minutes and slice against the grain.