20 Sumptuous Porterhouse Steak Recipes for Gourmet Indulgence

Pat the porterhouse steak completely dry with paper towels to ensure a good sear.

Generously season both sides of the steak with the coarse kosher salt and coarsely ground black pepper.

Let the seasoned steak sit at room temperature for 30 minutes to promote even cooking.

While the steak rests, combine the softened European-style butter, finely minced fresh garlic, finely chopped fresh rosemary, and finely chopped fresh thyme in a small bowl until fully incorporated.

Spoon the garlic-herb butter onto a small piece of parchment paper and roll it into a log; chill in the refrigerator for 15 minutes to firm up.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat for 3 minutes until very hot.

Add the high-smoke-point avocado oil to the hot skillet and swirl to coat.

Carefully place the steak in the skillet and sear, without moving it, for 4 minutes to develop a deep brown crust.

Flip the steak using tongs and sear the other side for 4 minutes.

Insert an instant-read thermometer into the thickest part of the steak, avoiding the bone; cook until the internal temperature reaches 130°F for medium-rare, about 3-5 more minutes, flipping once halfway through.

Transfer the cooked steak to a cutting board and immediately top it with two slices of the chilled garlic-herb butter.

Let the steak rest, undisturbed, for 10 minutes to allow the juices to redistribute and the butter to melt.

Slice the steak against the grain, separating the strip and filet portions if desired.