Ingredients :
- 1 porterhouse steak, cut 2-in. thick
- 1-1/2 teaspoons salt
- 3/4 teaspoon coarsely ground pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
Directions :
- Preheat oven to 300°. Pat steak dry with paper towels and season with salt and pepper; let rest 30 minutes.
- Heat oil in a cast-iron skillet over high heat. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes each side; rolling to cook sides as well.
- Top steak with butter; place skillet into oven. Continue cooking to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 20-25 minutes, flipping once. Let stand 5 minutes. Cut strip steak and tenderloin off bone; cut into thick 2-in. slices and place back around bone to serve.
