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Rub 4 large T-bone, porterhouse, or ribeye steaks with a mixture of 1 tablespoon kosher salt, 1 tablespoon ground cumin, and 1 teaspoon black pepper; let rest, covered, at room temperature for 30 minutes. Heat grill to high, then cook steaks over direct heat 4 to 5 minutes per side for medium rare. Let rest for 3 to 5 minutes. Combine 1 cup crumbled feta, 2 finely sliced scallions, and 1 tablespoon chopped oregano; sprinkle over steaks before serving. Serves 4