Active Time

　　20 minutes

　　Total Time

　　40 minutes

　　

Ingredients

Makes 6 to 8 servings

　　

For the herbed butter:

1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped

　　1/2 cup (1 stick) unsalted butter, at room temperature

　　Kosher salt

　　Freshly ground black pepper

　　

For the steak:

2 porterhouse steaks, (2-inch thick), about 4 pounds

　　2 tablespoons vegetable oil

　　2 tablespoons butter

　　Kosher salt

　　Freshly ground black pepper

　　

Make the herbed butter:

Step 1

In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.

　　

Cook the steak:

Step 2

Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.

　　

Step 3

Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.

　　

Step 4

Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.

　　

Step 5

To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.

　　DO AHEAD:

　　Herbed butter can be made ahead and refrigerated for up to one week.