Preparation Method
Heat the griddle to 375°F (190°C). Brush steaks all over with olive oil, and season with salt and pepper. Place steaks on the griddle; scatter rosemary sprigs around steaks, and cook until browned on the bottom, about 5 minutes. Flip steaks, and add lemons, cut side down, to the griddle. Cover the griddle, and continue cooking steaks until rare or a thermometer reads 125°F (51.66°C), 5 to 7 minutes more on each side. Transfer steaks to a cutting board. Top each with 2 tablespoons (28 grams) butter, and let rest for 10 minutes.
Slice steaks against the grain and along the bone, keeping the slices arranged together as much as possible. Arrange steak slices and bone on a serving platter, and garnish with rosemary sprigs and lemon halves. Sprinkle steak liberally with flaky sea salt before serving.
Variations
Rib-Eye with Chile-Oregano Rub
Make as directed, omitting rosemary and lemons. Substitute 2 large boneless rib-eye steaks (3 pounds) (1360 grams) for porterhouse steaks. After brushing with oil, sprinkle steaks evenly on all sides with chile-oregano rub. Make chile-oregano rub: Combine ¼ cup (26 grams) coarsely cracked black pepper, 2 tablespoons (6 grams) dried oregano, and 2 teaspoons (4 grams) crushed red chile flakes. Cook steaks until medium-rare, about 18 minutes, flipping halfway through.
Filet Mignon with Thyme-mushroom Compound Butter
Make as directed, omitting rosemary, lemons, and butter. Substitute 8 filet mignon steaks (2 pounds) (907 grams) for porterhouse steaks. Cook steaks until medium-rare, about 12 minutes. Serve each steak hot off the griddle, topped with 1 tablespoon of thyme-mushroom compound butter. Make thyme-mushroom compound butter: Stir together ½ cup (113 grams) softened unsalted butter, 1 tablespoon (10 grams) flaky sea salt, 1 tablespoon (2 grams) ground dried mushrooms, 1 tablespoon (2 grams) fresh thyme leaves, 2 teaspoons (12 grams) anchovy paste, and ½ teaspoon (1 gram) ground black pepper until smooth; refrigerate until ready to use, or up to 1 week.
