What are your suggestions for ways to marinate, sauce, and otherwise finish a porterhouse steak for two?
My local butcher had some good looking porterhouse steaks at what seemed like a very reasonable price last night so I picked one up.
I let it come to room temp, I salted and peppered it, and put it in a very hot cast iron pan with a dash of olive oil. Wait 4 minutes or so, flip. Wait another few minutes. Pull and let rest for 5 minutes. Spread a generous schmear of garlic butter on top and wow -- it was maybe the best dinner we've had in weeks (there was also a side of steamed broccoli -- also with some garlic butter). it was beyond simple (only 2 main ingredients: steak and broccoli -- and 5 supporting player: salt, pepper, garlic, butter, olive oil) and only 2 dishes to clean (the pan and a bowl in which I microwave steamed the broccoli).
So here's my question... what else can I do to a porterhouse? I'm looking for simple and easy and delicious. Bring it on!