Instructions: Remove steak from refrigerator 2 hours before cooking. Trim off any excess fat, then score remaining fat at 1-inch intervals so meat will lie flat on grill.. Sprinkle half the chopped onion and rosemary on a large glass or ceramic platter; place steak over and sprinkle with the remaining onion and rosemary. Let stand at room temperature until ready to grill.

Build medium fire, or set gar or electric grill to medium, following manufacturers directions. Scrape chopped onion and rosemary from steak; rub steak with oil.

Grill 5 inches from heat, brushing several times with oil, 15 minutes per side for rare, 20 minutes for medium, and 25 minutes for well done, or until done to your liking.

Remove steak to a large wooden platter and allow to "rest" at least 15 minutes.

Season with salt and freshly ground pepper to taste. Top with a pat of Rosemary Butter and arrange Grilled Cherry Tomatoes, Onion Quarters and Barbecued Potatoes on platter just before serving.

Cut steak into 1/4-inch slices with sharp carving knife and serve with a pat of rosemary butter and some of meat drippings on platter.

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