The Best Porterhouse Steak

Remove the porterhouse steak from refrigerator 30-60 minutes before cooking to let it reach room temperature. Position the oven rack in the middle and preheat oven to 425°F (218°C).

Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until extremely hot. Pat the steaks dry with paper towels to remove excess moisture.

Rub half of the olive oil on both sides. Season both sides with salt and pepper.

Add the remaining olive oil to the pan and swirl to coat. Carefully place the porterhouse in the pan using kitchen tongs, laying it away from you to avoid splatter. Sear the first side for 3 minutes.

Flip using kitchen tongs and sear the other side for 3 minutes.

Add butter on top of the steak and then immediately transfer the skillet to the oven. Bake without flipping the steak according to your desired doneness, approximately 4-7 minutes for medium-rare. However be sure to check for doneness using an instant-read thermometer placed in the side of the steak at the thickest point.

Remove steak to a plate or cutting board and cover with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.

To serve, cut the meat away from the bone and slice across the grain into strips.