One large porterhouse steak
(approx. 25 oz and 2.5 in. thick)
Ground black pepper
Preheat oven to 450F. Blot steak dry with paper towels and season abundantly with salt and pepper. (Much of it will fall off during the cooking process.)
Film the bottom of a cast iron skillet with oil, and heat over moderately high flame until almost smoking. Sear steak on both sides for about 3 minutes, using a set of tongs to rotate meat, lightly searing edges as well.
Transfer pan to preheated oven. Cook steak for 7 to 9 minutes, flip and cook for same length of time, an approximate 14 to 18 minutes total for medium rare. Remove steak and let rest on a cutting board for at least 15 minutes.
Using a knife with a long blade, cut the meat away from the bone. Carve into thick slices (reserving any juices) and reassemble around the bone on a serving platter. Drizzle with reserved meat juices.
According to the USDA, a tenderloin must be at least 1.25 inches thick to be classified a porterhouse.
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