posted on May, 20 2015 @ 01:52 AM
Porterhouse, 1 inch thick, finely marbled.
Salt, set aside 30-40 minutes until room temperature and a nice dark red;
Whole cloves of garlic, skin on, into hot pan with tiny bit of oil;
Steak into hot pan, searing hot, 40-60 seconds per side, until just med. rare.
Be sure to cook edges by standing steak on side for a few seconds to crisp the side fat.
Rub whole cloves over meat- just kind of caress it over the meat. No need to get all rough (skins slip off) add a bit of fresh thyme (because it
smells nice!) to the garllicky meat juices and rake that over the top of the meat a little while it's resting (again no need to get all excitable,
just pet your cow nicely, please).
Rest meat for half the time you cooked it, at least. Don't forget your pan juices.
edit on 01u5201amb15America/Chicago by Hushabye because: (no