I love to pan sear my porterhouse, then finish it in the oven. This yields a juicy, restaurant quality steak in the comfort of your home. When buying a porterhouse, look for a well balanced steak, with a good sized filet on one side (the smaller, round side) and a well marbled NY Strip on the other side. Get as close to 2lbs (32 oz) as you can, and remember, the bone adds to the weight, you’re not really eating 2 lbs of meat!
Finishing the steak with butter, garlic and fresh herbs is what will take your dinner to flavor town.
Here’s a handy dandy reference for desired steak temperatures:
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above