Broiled Porterhouse with Salmoriglio

1. 1

   For the salmoriglio: In a medium bowl, whisk together the garlic, rosemary, thyme, lemon zest, lemon juice, olive oil and salt.

2. 2

   Set aside at room temperature for at least 45 minutes or in the refrigerator for up to 8 hours to let the flavors marry.

3. 3

   For the steak: Remove the porterhouse from the refrigerator 30 minutes prior to cooking; preheat the oven to 450 degrees F.

4. 4

   In a 12-inch stainless steel or cast-iron skillet, heat the olive oil over high heat for 3 minutes.

5. 5

   Sprinkle the steak all over with the salt.

6. 6

   When the oil begins to show slight wisps of smoke, add the steak to the pan and cook undisturbed for 2 minutes.

7. 7

   Flip the steak and transfer the pan to the oven.

8. 8

   Roast for 7 to 10 minutes for medium doneness.

9. 9

   Remove from the oven and immediately spoon 2 tablespoons of the salmoriglio over the steak.

10. 10

    Let rest for 10 minutes before slicing.

11. 11

    Serve with the remaining salmoriglio.

* Per serving · 4 servings · Values may vary.

No additional tips available.