Ingredients

2”-thick Porterhouse steak, trimmed (about 2 lb.)

tablespoon vegetable oil

Kosher salt and freshly ground black pepper

tablespoons unsalted butter, room temperature

Preparation

Step 1

Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.

Step 2

Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.

Step 3

Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.

Nutrition Per Serving

Calories (kcal) 330 Fat (g) 24 Saturated Fat (g) 10 Cholesterol (mg) 95 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g)27 Sodium (mg) 190