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Ingredients
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Steak
For searing and finishing
To serve (optional)
Method
Steak
Bring to temperature
Remove the porterhouse from the refrigerator and leave it uncovered on a rack or plate for 45–60 minutes until it reaches near-room temperature (about 60–70°F / 16–21°C). Pat the steak thoroughly dry with paper towels — moisture prevents good browning.
Season
Season both sides generously with the kosher salt, pressing it into the meat. Sprinkle evenly with the black pepper and optional garlic powder. Make sure the edges (fat cap) are seasoned as well.
For searing and finishing
Preheat oven
Preheat your oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) in the oven while it preheats so it becomes very hot.
Sear the steak
When the skillet is smoking hot (about 8–10 minutes in the oven), carefully remove it with oven mitts and place over high burner heat. Add the high-smoke-point oil and swirl to coat. Place the porterhouse in the skillet, presentation side down, and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Use tongs to hold the steak on its edges to render and brown the fat cap for about 60–90 seconds total, rotating as needed to brown evenly.
Baste and finish in oven
Reduce the burner to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak repeatedly (basting) for 30–60 seconds. Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 36 oz porterhouse about 1.5–2 inches thick, expect roughly 6–10 minutes in the oven after searing for medium-rare — but always rely on an instant-read thermometer.
Rest
Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute and internal temperature to rise about 5–7°F (3–4°C).
To serve
Slice and finish: Using a sharp carving knife, slice the steak across the grain on the strip and the tenderloin sides into thick 3/4–1 inch slices, being mindful of the bone. Sprinkle sea salt flakes to taste and garnish with chopped parsley if desired. Serve with reserved pan juices spooned over the slices and lemon wedges on the side if using.
Leftover handling: Refrigerate any leftovers in an airtight container within 2 hours. Reheat gently (low oven or skillet with a splash of stock) to preserve juiciness.