Ingredients:
- 1-inch cut Porterhouse steak, about 600 grams
- 2-3 cloves garlic, peeled
- Sprigs of Fresh Rosemary
- Salt
- Pepper
Procedure:
- Prep the steak: pat the meat dry with paper towel. Generously season the meat with salt and pepper.
- Heat pan over 230 degrees.
- Add the meat only when pan is hot enough. Sear for 2-2.5 minutes per side (medium rare), depending on the doneness desired.
- Once you have flipped the meat, garlic and rosemary. Tilt pan and start basting the steak until done. Take out from heat.
- Let the meat rest for another 5-7 minutes before slicing.
