This is my steak. There are many like it, but this one is mine. Dry-aged prime Porterhouse.
I like a shiet-ton of salt and pepper, and no I don’t mind the flavor of pepper when it’s been cooked and yes, I salt my steak at least 45 minutes in advance to give time for the juices to get drawn out and reabsorbed
Hot cast iron skillet with smoking hot oil. People may tell you to flip only once. They are wrong. Flip as many times as you’d like. The more you flip, the more evenly your steak will cook.
Half way there
About half way through cooking. I add butter, thyme, and shallots, then continue to cook, flipping frequently.
That damn t-bone gets in the way of proper browning, so to get the bits of meat near it all nice and crusty, I use a spoon to baste it with hot melted butter.
Get the edges
I get the edges to crisp up the fat
Gotta let the sucker rest at least 5 to 10 minutes to keep it nice and juicy. DIG IN.