Grass Fed Porterhouse, the Steakhouse Recipe;
1 1/4 inch thick Porterhouse Steak;
2 teaspoons oil (olive, grape-seed, etc.) or grass fed beef tallow,
Salt, and Fresh Pepper
Remove defrosted steaks from refrigerator 2 hours before cooking.
Preheat oven to 385 degrees.
Crush fresh pepper and salt the steaks.
Coat the bottom of a cast-iron pan with 2 teaspoons of oil or tallow.
Heat the heavy cast-iron skillet (oven proof pan) over medium high heat, until hot.
Place the steaks in the hot pan and sear for 3 minutes per side, flipping once with tongs.
Transfer the oven proof pan into the 385 degree oven, roast for 1 to 2 minutes.
Don't over cook the Grass Fed Beef!
Then take the pan out of the oven, and place steaks on a cutting board, and let steaks rest under a tent of aluminum foil, for 5 minutes before serving.
For rare to medium rare internal temperature for grass fed beef should be 120F to 125F.