- Place the Porterhouse in a dish and season with coarse salt and pepper. Then refrigerate it uncovered for the entire night.
- The next morning, take the cut out of the refrigerator and let it rest at room temperature for about 30 minutes.
- After that, preheat the oven to about 150ºC. Heat a cast-iron skillet until very hot—about 5 minutes.
- Pat the Porterhouse dry with paper towels and season it again with a little coarse salt and freshly ground black pepper.
- Place the cut in the skillet and let it brown until crispy—about 3 minutes. Then, add the butter, flip the cut, let it brown a bit more, and transfer it to a baking dish.
- Place it in the oven and let it cook for 12 to 15 minutes. Remove it, let the Angus VPJ Porterhouse rest for about 10 minutes, and serve.
