This meal can be huge even for someone with a very hearty appetite, like me!

A good porterhouse should have a deep, rich color without any gray. The fat should be white and not yellow. Look for good marbling throughout the meat, particularly the loin portion. Don't try to get a bargain on a steak like this. While dry-aged and/or prime grade versions of the porterhouse will be expensive, you can find a good "choice" grade steak that is fresh and very flavorful!

Let's cook one!

Ingredients

1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature

Preparation

Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.
Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking.
Season steak very generously with salt and pepper.
Cook until a deep brown crust forms on underside (do not turn), about 4 minutes.