A Porterhouse is cut from the short loin. It has a "T" shaped bone and include a tenderloin steak and a large strip steak. Do not trim the fat from this steak prior to cooking. While you may not want to eat it, leaving it on during the cooking process will result in more flavor in the end.
2-16 oz Porterhouse Steaks
Shallot Extra Virgin Olive Oil
Season steaks on both sides liberally with Butcher Salt. Allow to sit at room temperature for 30 minutes.
Preheat oven to 400°F. Heat a cast iron skillet over medium high heat. Drizzle in Shallot Extra Virgin Olive Oil to coat the bottom. Sear one steak for 6 minutes or until deep golden brown. Turn and sear the second side for 4 minutes. Move to a plate. Repeat with the second steak, drizzling in more Shallot Extra Virgin Olive Oil as needed.
Move the steaks to a sheet pan and place in the oven for 8-10 minutes or until the filet section next to the bone registers 135°F. Remove the steaks from the oven and allow to rest for 10 minutes.
Butcher Salt makes an excellent Maitre D' butter. Combine 2 tsp with a stick of softened unsalted butter. Re-chill and serve slices with the steak or on potatoes, cauliflower or warm, crusty bread.