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1
Porterhouse:.
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2
1.
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3
Rub steak with 1 teaspoon of the oil, then rub steak all over with cut sides of garlic; discard garlic.
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4
Rub steak again with 1 rosemary sprig and 1 thyme sprig; discard herbs.
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5
Season steak on both sides with salt and pepper; set aside.
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6
2.
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7
Prepare a high-heat grill or set a grill pan or large cast-iron skillet over high heat.
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8
When very hot, add steak and grill or sear until done to taste, 4 to 5 minutes per side for medium-rare.
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9
3.
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10
Transfer steak to a cutting board and let stand 5 minutes.
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11
With a sharp knife, cut around bone so that you have 2 pieces of meat.
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12
Trim off any fat.
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13
Thinly slice steak and transfer to a platter.
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14
Surround with the remaining 2 rosemary sprigs and 2 thyme sprigs.
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15
Drizzle steak with remaining 2 teaspoons olive oil and serve.
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16
Asparagus:.
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17
1.
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18
Heat oven to 400F Line a jelly roll pan with aluminum foil.
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19
Rinse asparagus, and snap off tough ends.
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20
Lightly pat dry.
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21
2.
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22
Spread asparagus out in pan.
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23
Drizzle with olive oil and sprinkle with salt and pepper.
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24
Mix with your hands to distribute seasoning.
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25
Pat into a single layer.
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26
3.
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27
Bake until asparagus are tender and lightly crisped; about 15 minutes.
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28
Shake pan once or twice during baking time.
