SEARED PORTERHOUSE STEAK FOR TWO

Makes 2 servings

Often referred to as the king of steaks, the porterhouse is the perfect combination of sirloin (New York strip) and tenderloin (filet mignon). It’s the best of both worlds. This is the ultimate steak for sharing.

The secret to steak perfection on the Big Green Egg is having the ability to pan sear and oven finish, all on one cooker. This gives your steak a nicely seared exterior, with a juicy and tender interior.

1 (24- to 30-oz [680- to 850-g]) porterhouse steak, 1½” to 2” (2.5 to 5 cm) thick

Kosher salt

Freshly ground black pepper

2 tbsp (30 ml) grapeseed oil

¼ cup (55 g/½ stick) salted butter

3 sprigs thyme

3 sprigs rosemary

3 cloves garlic, crushed with the back of a knife

The first step to achieving the most amazing golden-brown crust is to remove excess moisture from the exterior of the steak. Pat the steak dry, then season it liberally with salt and pepper. Let it sit out at room temperature for 30 minutes before cooking.

Set up the EGG for 500°F (250°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 500°F (250°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 65 percent open. Make minor adjustments as necessary.

Place a large, cast-iron skillet on the cooking grid to preheat for about 20 minutes. Heat the oil until it shimmers in the skillet. Place the steak in the skillet and cook for 2 to 3 minutes. Flip the steak, close the lid and continue to cook for 2 to 3 minutes more. Using heatproof gloves, tilt the pan and add the butter, thyme, rosemary and garlic. Continue to cook, basting the steak constantly, until it reaches an internal temperature of 125°F (52°C) for medium rare, about 4 minutes, or until your desired doneness.

Transfer the steak to a platter and allow it to rest for 5 minutes. Strain the pan juices and pour them over the steak to serve.