Take your Porterhouse out of the fridge 30–60 minutes before cooking. A room-temp steak sears better and cooks more evenly.

Use paper towels to blot the steak dry—this is key to getting that crusty, golden-brown sear. Moisture is the enemy of browning.

Season all sides liberally with kosher salt and freshly ground black pepper. Do it right before cooking to keep the surface dry.

Place steak on a baking sheet lined with metal grate. Bake in the oven for 25-30 minutes until internal temperature is 130-134 degrees F)

Get a cast iron pan screaming hot—medium-high to high heat. Let it heat for 5–7 minutes. You want it just below smoking.

Add a touch of high smoke point oil (like ghee, canola or avocado oil). Carefully place the steak in the pan and don’t move it. Sear for 1-2 minutes per side to develop that deep crust. Use tongs to sear the edges, too.

After flipping the steak, add 2 tablespoons of butter, a few sprigs of thyme or rosemary, and a couple smashed garlic cloves to the pan. Tilt the pan and spoon the sizzling butter over the steak for 1–2 minutes.

Transfer steak to a cutting board and let it rest 5–10 minutes before slicing. This locks in the juices and keeps the meat tender.