Pan-Seared Porterhouse Steak

Step 1

Remove the steak from the refrigerator and place it on a cutting board. Let it sit at room temperature for 10 minutes so it cooks evenly throughout.

Step 2

Pat the steak completely dry with paper towels, pressing gently all over both sides and the edges until no moisture remains.

Step 3

Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper evenly over both sides of the steak, working it into the surface with your fingers.

Step 4

Place a 12-inch cast iron skillet over medium-high heat and leave it empty for 2 minutes until it is very hot; you should feel strong heat radiating when you hold your hand 3 inches above it.

Step 5

Carefully lay the steak away from your body in the center of the skillet. Do not move it for 4 minutes, until the bottom surface is deep golden brown.

Step 6

Flip the steak using tongs and immediately reduce the heat to medium. Cook for another 3 to 4 minutes for medium-rare (internal temperature 130–135°F at the thickest point).

Step 7

Add 2 tablespoons of butter and all 3 thyme sprigs to the skillet, tilting the pan so the melted butter pools toward the steak.

Step 8

Tilt the skillet so the melted butter runs toward the steak, and use a large spoon to continuously scoop the foaming butter over the top of the meat for 1 minute, basting it to develop a glossy crust.

Step 9

Transfer the steak to a clean cutting board, leaving the thyme sprigs behind. Let it rest for 5 minutes so the juices redistribute and stay inside when you slice.

Step 10

Slice the steak between the strip and tenderloin sections along the T-shaped bone, then slice each half into 0.5-inch-thick pieces against the grain and divide between two plates.