1-First, pat the 22-ounce porterhouse steak dry and season it liberally with kosher salt and black pepper on both sides. Let it rest for 10 minutes so the flavors sink in this step is crucial for that juicy finish.

2-Next, heat a skillet over high heat and add the 3 tablespoons of vegetable oil once it’s hot, making sure it’s a high-smoke point oil like canola to avoid any burning mess.

3-Then, sear the steak for about 4 minutes on one side until a golden crust forms, flipping it to cook the other side for 2 minutes. Use tongs to sear the edges for even browning.

4-After that, place the steak back on the seared side in the skillet, add the 4 tablespoons of salted butter, 3 sprigs of fresh thyme, 1 sprig of fresh rosemary, 1/2 small shallot, and 3 large crushed garlic cloves.

5-Tilt the skillet and baste the steak continuously with the melted butter and aromatics for 1 minute while it cooks. Turn off the heat and keep basting for another 30 seconds to lock in the flavors.

6-Finally, transfer the steak to a plate, pour the butter mixture over it, and let it rest for about 10 minutes before slicing. For the best results, aim for medium-rare doneness and use an instant-read thermometer hit 120-125°F for that sweet spot. If you’re adapting, try swapping steak for something like portobello mushrooms as mentioned in other recipes, such as our delicious fruit-based dishes for inspiration.