- 1 pound (16 ounce) porterhouse steak, roughly 1 1/2 inches thick
- 1 tablespoon butter
- 2 whole garlic cloves
- 1–2 sprigs, fresh rosemary (or dried rosemary or a seasoning of your choice)
- 2 tablespoons canola oil for searing
- kosher salt and cracked pepper to taste
Preheat the oven to 415° F. Remove porterhouse from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.