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Ingredients
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Steak
Cooking fats & aromatics
Finishing
Method
Steak
Bring to room temperature & pat dry
Remove the porterhouse from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat both sides and the edges thoroughly dry with paper towels — dryness promotes a better sear.
Season
Just before cooking, season both sides and the exposed edges generously with the coarse kosher salt and freshly ground black pepper. Press the seasonings lightly so they adhere.
Cooking fats & aromatics
Sear the steak
Carefully lower the porterhouse into the hot pan. Sear without moving for 2¾–3½ minutes to develop a deep brown crust (time depends on thickness and heat). Using tongs, sear the other side for another 2¾–3½ minutes. Also sear the edges by holding the steak upright with tongs for 30–60 seconds per edge to render fat and color the edges.
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the butter-garlic-herb mixture for 1–2 minutes. This builds flavor and helps carry heat into the meat.
Finish to temperature
For accurate doneness, use an instant-read thermometer inserted into the thickest part of the striploin side (not touching bone): 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. If the steak needs more time after searing, transfer the skillet to a 400°F (205°C) oven for 3–8 minutes depending on thickness and desired temperature, continuing to check with the thermometer.
Finishing
Rest
Transfer the cooked porterhouse to a cutting board and tent loosely with foil. Allow it to rest 10–15 minutes (longer for thicker steaks). Resting lets juices redistribute and carryover cooking finish.
Finish & carve
If desired, smear the resting/serving butter over the top. Sprinkle the coarse finishing salt and a little freshly ground black pepper to taste. Slice by cutting the tenderloin (filet) and striploin on either side of the T-bone: slice against the grain into 3/4-inch thick pieces, keeping the bone intact on the board for presentation, or serve whole and let guests carve.