Porterhouse Steak Perfect CastIron Sear and Herb Butter Baste

Instructions:

1. Pat the steak thoroughly dry with paper towels. Season generously and evenly on all sides (including the edges) with the coarse salt (dry brine).
2. Place the salted steak, uncovered, on a wire rack set over a baking tray. Refrigerate for at least 4 hours, or preferably overnight.
3. One hour before cooking, remove the steak from the refrigerator and let it sit on the counter until it reaches room temperature (temper the steak).
4. Preheat the oven to 375°F (190°C). Place a heavy cast-iron skillet on the hob over high heat and let it preheat for 5–8 minutes until it is screaming hot.
5. Add the high smoke point oil to the hot skillet. Carefully place the Porterhouse steak into the pan once the oil shimmers slightly.
6. Sear for 3–4 minutes without moving it until a dark brown, deeply caramelized crust develops. Flip and sear the second side for 3 minutes. Optionally, sear the fat cap on the edges briefly.
7. Immediately transfer the entire skillet into the preheated 375°F (190°C) oven and bake for 5–7 minutes.
8. Remove the skillet from the oven. Reduce the hob heat to medium-low. Add the cold butter cubes, smashed garlic, and herb sprigs to the skillet.
9. Once the butter is melted and foaming, tilt the pan slightly. Using a large spoon, constantly scoop the foaming herb butter over the top of the steak for 60–90 seconds (basting).
10. Insert an instant-read thermometer into the thickest part of the tenderloin (fillet) side, avoiding the bone. Remove the steak immediately when it reaches 125–130°F (Medium-Rare) or 135–140°F (Medium), as it will continue cooking while resting.
11. Transfer the steak to a clean cutting board. Tent it loosely with foil and let it rest undisturbed for 10 minutes. This crucial step allows the juices to redistribute.
12. Slice the steak off the bone first. Then slice the strip side and the fillet side against the grain. Drizzle with pan drippings and serve immediately.