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Ingredients
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Steak
For Searing and Basting
Finishing (optional)
Method
Prep
Bring to room temperature
Remove the 32 oz porterhouse from the refrigerator and pat thoroughly dry with paper towels. Leave uncovered or loosely tented at room temperature for 45–60 minutes so the steak comes closer to room temperature (this promotes even cooking).
About 15 minutes before cooking, season both sides and edges liberally with the kosher salt, then sprinkle black pepper and garlic powder evenly. Press seasoning gently into the meat so it adheres. Set a rack for resting near the stove or oven.
Searing and Oven Finish (Pan-to-Oven method)
Sear steak
Add the neutral oil to the hot skillet and swirl to coat. When the oil is shimmering and just beginning to smoke, place the porterhouse in the skillet, laying it away from you to avoid splatter. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. If the edges need contact, hold the steak with tongs to sear the fat cap/edges for 30–45 seconds per edge.
Baste with butter and aromatics
Reduce heat to medium-high. Add the butter, crushed garlic cloves, rosemary and thyme to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak repeatedly for 30–60 seconds to build flavor and color.
Finish in the oven
Transfer the skillet with the steak to the preheated 400°F oven. Roast until the internal temperature reaches your target: 120–122°F (49–50°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. For a 32 oz porterhouse about 1.5–2 inches thick, expect 6–12 minutes in the oven depending on thickness and desired doneness. Use an instant-read thermometer inserted into the thickest part of the loin (not touching bone) to check temperature.
Resting and Finishing
Rest the steak
Carefully remove the skillet from the oven and transfer the steak to a cutting board or rack. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature a few degrees.
Slice and season
After resting, slice the porterhouse across the grain on the strip and the tenderloin side into generous slices. Sprinkle flaky sea salt to taste and dot with compound butter or spoon chimichurri over the slices if using. Serve immediately.