Also known as the Porterhouse... NY Strip on one side of the bone, Filet on the other. It’s the perfect steak. Period.

For what it’s worth, we really do believe that meat’s flavor is impacted by its quality and treatment, starting at the farm, through the butchering, all the way to how you handle it in your kitchen. If you’re able, get this cut from a Farmer’s Market or at least at the Butcher’s Counter at your grocery store - don’t get a piece in cellophane in the cooler.


  • 1 T-Bone or Porterhouse Steak

  • 1 stick of butter, softened

  • 1 clove of garlic, peeled and minced

  • 1 1/2 tsp lemon juice

  • 1 1/2 tbsp fresh chopped herbs (rosemary, thyme, oregano, whatever you like)

  • Kosher salt

  • Black pepper


The butter (make at least an hour in advance)

  1. Combine butter, garlic, lemon juice, 1/2 tsp of salt, 1/4 tsp of pepper, and herbs in a bowl. Mix well until incorporated.

  2. Place on a piece of plastic wrap and roll into a log, twisting the ends of the plastic to seal well.

  3. Refrigerate at least 1 hour (so it firms up).

The steak

  1. Take the steak out of the fridge half an hour before cooking, allowing it to come to room temp.

  2. Season generously with a dusting of salt and pepper on both sides.

  3. Heat your 9in Skillet for about 5 minutes over medium-high heat, allowing the skillet to just slightly begin to smoke.

  4. Add 1 tbsp of high temperature cooking oil (like Safflower). Put the steak into the skillet and allow to sear on a single side for 4 minutes.

  5. Flip the steak, and cook for 1 minute. Add a thick slice of the butter to the skillet, allowing it to quickly melt. Tilt the skillet slightly and use a spoon to scoop the melted butter and baste the steak for an additional minute of cooking.

  6. Remove the steak from the skillet, and allow to cool for 3-5 minutes before cutting.

  7. Optional: Top the steak with a fresh small scoop of butter when served.

May 05, 2021 — Matt Cavallaro