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["I am a big fan of stovetop cooking with a steak like this.", "Whether you like to grill it or try the cast iron skillet method, I like to avoid the oven and just watch a beautiful steak like this cook and brown on all sides.", "Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots.", "Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes.", "Transfer the shallots to a medium bowl.", "Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce.", "Whisk to blend so all of the flavors start to meld together.", "Use a fork to blend in the other 8 tablespoons of butter.", "Season with salt and pepper, to taste, and stir in the parsley.", "Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.", "Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke.", "Use a kitchen towel to ""blot"" any excess moisture from both sides of the steak and season with salt and pepper.", "Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan.", "Raise the heat high and brown on the first side, 3 to 5 minutes.", "Resist the temptation to move it as it cooks.", "Lower the heat and cook for an additional 8 to 10 minutes.", "Turn it on its second side and brown for 3 to 5 minutes.", "Lower the heat and cook for an additional 8 to 10 minutes.", "Turn the steak on the edge with the fat ""cap"" and brown that for 3 to 5 minutes.", "Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side.", "Slice the maitre d' butter into1/2-inch rounds and set aside.", "Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak.", "It should be a little less cooked than you would like to allow for ""carry over"" cooking and the ""finishing"" touch of running the steak under the broiler.", "For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook.", "Add about 4 minutes for medium-rare and 4 additional for medium.", "If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.", "Remove the steak from the pan to a cutting board and let rest for 10 minutes.", "Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone.", "Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds.", "Serve immediately."]
