- Coarse salt to taste
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- 1/4 cup tablespoons extra-virgin olive oil
- 1 clove garlic thinly sliced
- 3 sprigs fresh rosemary
- 34-36 ounce full porterhouse steak 2-inches thick and well trimmed
- 1 teaspoon chopped fresh rosemary
- 1/2 large jalapeno pepper seeded and finely chopped
- 1 clove gar
- 1. Prepare marinade. Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the the steak. Add steak and season with pepper. Turn to coat and reseason. Marinate overnight in the refrigerator. Meanwhile, prepare the compound butter. Combine the butter, soy sauce, shallot, garlic, jalepeno, and rosemary in a small bowl. Stir well to combine, refrigerate and reserve.
2. Heat oven to 375(. Heat cast iron skillet over medium heat. Add remaining olive oil and butter. When hot add steak, a few sprigs of rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each side, being careful not to burn the garlic. Lightly season with salt. Transfer to oven for 25-30 minutes, for medium-rare, turning every 7 to 10 minutes.
3. When done, transfer steak to a cutting board and let rest 5 to 7 minutes before slicing. While the steak rests, remove garlic and rosemary from skillet and heat over medium heat. Add wine and reduce by about one third. Add compound butter and stir until just melted. Remove from sauce from heat. Cut meat from both sides of the bone, then slice an angle into pieces about 1/2-inch thick; do not to poke the meat with the carving fork or you will lose juices. Serve with warm pan sauce drizzled over the meat.