Prep time: 20 minutes
- 2-pound bone-in Porterhouse steak, about two inches thick
- 1 tablespoon vegetable oil
- 2 garlic cloves, crushed
- 2 tablespoons butter
- fresh rosemary and thyme sprigs
- Coarse salt and pepper
- Preheat oven to 400 degrees. Heat a heavy skillet to high heat, and cover the skillet with a lid (you want to make it as hot as a hot grill.)
- While pan is heating, rub pepper and salt into steak. When pan is hot, pour oil into pan (oil should smoke) and then put steak into skillet.
- Cook on each side for 7 minutes until outside of steak turns a deep, crispy brown.
- Put the lid on the skillet and place in oven for twenty minutes for medium rare.
- Remove from oven and let meat stand for 15 minutes. (The meat is still cooking, even though it’s out of the oven.)
- Add thyme and rosemary, garlic and butter, and serve directly from the skillet for a dramatic presentation.