There was a grill involved. And an oven. And a stovetop. And a whole lot of butter.
...a Porterhouse, roughly 1 1/2-inch thick.
...patted dry and seasoned with ample kosher salt and black pepper—with the exception of the grilled steak, which was brushed lightly with oil before receiving its salt and pepper....cooked in high heat–friendly vegetable oil anywhere oil is mentioned, and unsalted room temperature butter anywhere butter is mentioned.
...cooked to medium-rare according to a meat thermometer, then removed from heat. Note that, in lieu of a meat thermometer, there's a common touch test employed to ascertain whether steak is medium-rare: Use a pointer finger to test whether your meat is as firm as your inner thumb pad when you're touching your thumb to your middle finger's tip.Method:
Add a few tablespoons oil to a large cast iron skillet, and heat over a high flame until the oil just begins to smoke. Add the steak and cook for 30 seconds. Flip, and repeat. Do this until a golden-brown crust starts to develop, which takes about four minutes, then add a few tablespoons of butter and continue to cook and flip until until 130°F is reached. The stovetop-only method was by far the easiest and most efficient, requiring no special equipment or hot–skillet transfers.
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