Ruth’s Chris Porterhouse for Two

Instructions:

1. Remove the porterhouse from the refrigerator 45 to 60 minutes before cooking to allow it to come to room temperature.
2. Pat the steak completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
3. Preheat the oven to 450°F (232°C).
4. Heat a large cast-iron skillet over high heat until very hot. Add olive oil.
5. Place the steak in the skillet and sear for 4 to 5 minutes per side, until a deep brown crust forms.
6. Add butter, smashed garlic, and thyme to the pan. Tilt the skillet and continuously baste the steak with melted butter for 1 to 2 minutes.
7. Transfer the skillet to the oven and cook for 5 to 8 more minutes, depending on desired doneness:
   • 125°F for medium-rare
   • 135°F for medium
8. Remove from the oven and top with an additional pat of butter. Let the steak rest for 10 minutes before slicing.
9. Slice along the bone to separate the strip and filet sides, then cut into thick slices. Garnish with parsley and serve immediately.

Variations :

• Finish with a sprinkle of flaky sea salt just before serving.
• Add rosemary to the butter for a more herb-forward flavor.
• Top with blue cheese butter for a bold steakhouse twist.

Tips :

• Use a meat thermometer for precise doneness.
• Always let the steak rest to allow juices to redistribute.
• For the full steakhouse effect, heat a serving platter in the oven and spoon melted butter over the sliced steak just before serving to create a sizzling presentation.