Of the infinite ways to prepare a steak, I have come up with a simplified system that facilitates making a pan sauce – though I would prefer to say skillet sauce…

At any rate, the following applies to Rib Eye, Porterhouse, and New York Steaks. Remember, the only difference between a Porterhouse and a T-Bone, is the amount of fillet left on one side of the bone, so the recipe will easily apply to a T-bone as well. That said, since the per-pound price is the same, I see no reason to cook a T-bone and sacrifice having a beautiful little Fillet Mignon as well.

Prep: Salt (sea salt, or Hawiian, but, be careful with Hawaiian as is it easily overpowers), Pepper, and (optional) dried Thyme, rubbed into the steak, and left at room temp for about twenty minutes. While the steak sits, pre-heat the oven to the appropriate temp listed below. You will start the steak in the skillet, and finish in the oven. Preheat the skillet until it is very hot. Remove from the oven and let rest, loosely tented for at least eight minutes*. Slice and serve. Simple.

Porter House:

• Four minutes per side in the skillet;
• Six minutes in a 375°f oven.

Rib Eye:

• Four minutes per side in the skillet;
• Six minutes in a 425ºf oven.

NY steaks (thick cut)

• Four minutes per side in the skillet;
• Eight minutes in a 450°f oven.

*If you are using an herb butter (awesome), you can put a couple of slices of the herb butter on the steaks while they sit under the tent.

Also, with the oven time added to the resting time, you will have a good fifteen minutes to make a pan sauce.