Perfect Porterhouse Steak

Step 1 -Season the porterhouse steak on all sides with salt and ground black pepper. Seasoning early on enhances the steak’s flavor and helps to form a lovely crust.

Step 2 -Let the steak sit at room temperature for about 30 minutes before cooking. This improves both the cooking time and the cooking evenness.

Step 3 -While the steak sits, preheat your broiler.

Step 4 -Heat a large skillet on the stove-top over medium-high heat.

Step 5 -Add the olive oil and heat until the oil begins to smoke.

Step 6 -Carefully lay the steak in the olive oil and cook until a deep brown crust forms on one side, about 4-5 minutes.

Step 7 -Leaving one side unbrowned, move the steak to a cutting board with the browned side up.

Step 8 -Cut the steak from the bone. A porterhouse contains two pieces of meat - the steak strip and the filet mignon. Cut both pieces along the bone, giving yourself an inch or so of a margin between your cut and the bone.

Step 9 -Once done, place the meat back next to the bone. It should look like a whole steak. Then return the steak and the bone to the skillet with the browned side up. Top with the butter and garlic, if using.

Step 10 -Place the skillet, with the steak, into the broiler and broil for about 4 to 6 minutes, until the butter is melted and the steak is medium-rare. If you have a food thermometer, it should read 130 degrees to 140 degrees F when the meat is fully cooked.

Step 11 -Let the steak rest for about 10 minutes before cutting into it. This helps maintain maximum juiciness.

Step 12 -For the ultimate serving experience, cut the steak into 1-inch slices, cutting against the grain to increase its tenderness.

Step 13 -Serve!