Name: Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
Yield: Makes 8 servings
Ingredients: 4 tablespoons olive oil plus more for slate; 2 2-2 1/2"-thick porterhouse steaks (about 4 pounds total), room temperature; 1/4 cup herbes de Provence; Kosher salt, freshly ground pepper; 3 small Italian eggplants (about 1 1/2 pounds), halved lengthwise; 6 small beefsteak tomatoes (about 2 pounds), halved crosswise; 3 small zucchini (about 1 pound), halved lengthwise; 3 portobello mushrooms (about 1 pound), stems removed; 2 large red bell peppers (about 1 pound), cut lengthwise into 1 1/2" strips; 6 garlic cloves, thinly sliced; 1/3 cup fresh rosemary leaves; 1/2 cup olive oil; Kosher salt, freshly ground pepper; 1 medium round loaf sourdough bread (about 1 1/2 pounds), cut into 1" wedges; 1/4 cup olive oil; 1 garlic clove, halved; Kosher salt; Special equipment: A few 16x16" untreated natural slate floor tiles 1/4-1/3" thick (in case one breaks)

Photo by Cedric Angeles

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