05Place a large ovenproof skillet*** over high heat. Allow it to heat for 4 to 5 minutes until very hot and ensure your kitchen exhaust fan is turned on. (Another option is to place the skillet in the preheated oven for 10 minutes.)
06Using kitchen tongs, carefully place the porterhouse in the pan. Let it sear undisturbed for 2 minutes. Then flip and sear the other side for 2 minutes. (Use oven mitts to avoid burns, as the pan handle will be hot.)
07Add the minced garlic, butter and fresh herbs to the pan. Immediately transfer the skillet to the preheated oven and close the door.
08Bake until the steak reaches your desired doneness. Start checking the internal temperature of the meat after 5 minutes by inserting an instant-read thermometer an inch away from the bone. Rare is 125°F / 52°C, Medium-rare is 130°F / 54°C, Medium is 140°F / 60°C, Medium-well is 145°F / 62°C, and Well-done is 155°F / 68°C or more.
09Remove the steak to a cutting board. Cover with aluminum foil to keep warm. Let it rest undisturbed for 5 to 10 minutes to let the juices redistribute. (Avoid cutting into the meat as juices will escape and make the steak tougher.)
10To serve, cut the meat away from the bone. Then slice across the grain into strips.