Recipe - Porterhouse Steak With Franck

36 ounce Porterhouse steak; 2" thick,
well trimmed
3 Sprigs fresh rosemary
1 Garlic clove; thinly cut or sliced up
One fourth cup Extravirgin olive oil
Freshlyground black pepper
1 tablespoon Unsalted butter
Coarse salt; to taste
One half cup Pinot Noir or another robust
red wine
=== COMPOUND BUTTER ===
2 tablespoon Unsalted butter; softened
1 teaspoon Soy sauce
1 Shallot; minced
1 Clove garlic; minced
One half lg Jalapeno pepper; seeded,
chopped fine
1 teaspoon Chopped fresh rosemary

Prepare marinade. Combine rosemary sprigs, garlic, and 1 tablespoon olive
oil in a shallow dish or plastic storage bag large enough to hold the the
steak. Add steak and season with pepper. Turn to coat and reseason.
Marinate overnight in the refrigerator.

Meanwhile, prepare the compound butter. Combine the butter, soy sauce,
shallot, garlic, jalepeno, and rosemary in a small bowl. Stir well to
combine, refrigerate and reserve.

Heat oven to 375 degrees. Heat castiron skillet over medium heat. Add
remaining olive oil and butter. When hot add steak, a few sprigs of
rosemary and garlic from marinade. Cook for about 2 to 3 minutes on each
side, being careful not to burn the garlic. Lightly season with salt.
Transfer to oven for 25 to 30 minutes, for mediumrare, turning every 7 to
10 minutes. When done, transfer steak to a cutting board and let rest 5 to
7 minutes before slicing.

While the steak rests, remove garlic and rosemary from skillet and heat
over medium heat. Add wine and reduce by about one third. Add compound
butter and stir until just melted. Remove sauce from heat.

Cut meat from both sides of the bone, then slice an angle into pieces about
1/2inch thick; do not to poke the meat with the carving fork or you will
lose juices. Serve with warm pan sauce drizzled over the meat.

Makes 2