1 (1 1/2 pound) porterhouse steak (at room temperature)
2 tsp black peppercorns, coarsely crushed
2 tsp kosher salt
1 tbsp veg oil
3 tbsp unsalted butter, cut into three pieces
3 cloves garlic, crushed
2 sprigs rosemary
5 sprigs thyme
1/2 cup medium bodied red wine like Merlot or Chianti
1 cup low sodium chicken broth
Bring steak to room temperature and preheat oven to 450F.
Pat steak dry and season both sides with peppercorns and salt. Heat one tbsp of oil and 1 tbsp butter in oven-proof cast-iron skillet over medium heat.
Add rosemary, thyme, and garlic and cook over medium heat until fragrant, about one minute.
Add steak and cook until nicely browned, about 3 mins per side. Put skillet into oven and cook until med-rare, about 5 minutes (or for medium, about 10 minutes).
Transfer steak to a small platter and let rest 10 minutes.
While steak rests, pour oil out of skillet but leave the garlic and herbs in the skillet. Add wine and boil over med-high heat, scraping up brown bits, until reduced by half, about two minutes. Add broth and any meat juices from platter and boil until reduced by half another 5 minutes. Whisk in two tbsp butter and then season with salt and keep warm.
Transfer the steak to a cutting board and cut meat off both sides of the bone. Thinly slice each piece, and rearrange the slices around the bone on a platter. Drizzle with Jus.