1-First off, grab your 22-ounce porterhouse steak that’s 1 1/2 inches thick and let it sit out at room temperature for about 20-30 minutes this helps it cook evenly and keeps things juicy. Once it’s ready, pat that steak dry with paper towels and season both sides generously with kosher salt and black pepper to lock in those flavors. In a bowl, mix together your 3 large garlic cloves crushed with the back of a knife, 3 sprigs of fresh thyme, 1 sprig of fresh rosemary, 1/2 of a small shallot, and 4 tablespoons of salted butter to create a simple yet powerful flavor base.

2-Next, rub this garlic herb mixture all over the steak, making sure it sticks well for maximum taste. Heat up a skillet over medium-high with 3 tablespoons of a high-smoke point vegetable oil like canola oil until it’s nice and hot think shimmering but not smoking. Slide the steak into the pan and sear it for 3-4 minutes per side for that perfect medium-rare finish, flipping once to get a great crust.

3-During the last minute, baste the steak with the melted butter from your herb mix to amp up the garlic herb steak goodness. Once done, pull it off the heat and let it rest on a cutting board for 5-10 minutes so the juices settle in. Serve it sliced against the grain for the tenderest bites, and if you’re adapting for dietary needs, swap in portobello mushrooms or lean cuts while adjusting your cook time. For more dessert ideas to pair with your garlic herb steak, check out our rich chocolate lava cakes recipe that could end your meal on a sweet note.