Steak and White Beans.

The recipe featured here takes this method a step further:
- it calls for letting the meat rest twice before serving.
At first glance you may think this will dry out your steak because it’s actually cooked twice, but it’s a technique many steakhouse chefs use and they, if anyone, should know how to cook a perfect steak.

“The sequence of initial high-heat sear, long rest and oven finish allows the tasty juices to remain in the meat while the heat migrates slowly toward the center in what is known as residual-heat cooking,” says Brigit Binns, author of The Cook & The Butcher. “I’m convinced that once you try this method, it will become part of your cooking repertoire.”
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries).

Pan-Roasted Porterhouse Steak
T-Bone steaks and Porterhouse steaks are the same.
The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin.
A Porterhouse is the "King of the T-Bones".

1 porterhouse steak, about 700g and 3cm thick, patted dry
1 Tbs. olive oil, plus more for serving
Kosher salt and freshly ground pepper, to taste

Rub both sides of the steak with the 1 Tbs. oil.
Let stand at room temperature for 1 to 1⁄2 hours.

Heat a large, ovenproof fry pan over high heat until it is very hot, about 3 minutes.
Season one side of the steak generously with salt.
Add enough oil to the pan to coat the bottom and reduce the heat to medium-high.
When the oil is shimmering, use tongs to place the steak, salted side down, in the pan and let cook without moving it for 2 1⁄2 minutes.
Season the top with salt, turn the steak over and season with pepper to your liking.
Cook for 2.5 minutes more.
Transfer to a rack set over a plate and let stand at room temperature for at least 30 minutes or up to 1 hour.

Preheat the oven to 218°C.
Return the steak to the pan, place in the oven and cook until an instant-read thermometer inserted into the steak, away from the bone, registers 57°C to 60°C for medium-rare, about 12 minutes, or to your desired doneness.
Transfer to the rack and let rest, uncovered, for 5 to 8 minutes.

Cut the sirloin away from the bone on one side and the filet section on the other.
Cut across the grain into thick slices.
Arrange on plates.
Serve at once, passing oil at the table for drizzling.
Serves 2 or 3.

Serving suggestion:
Serve with Warm White Bean Salad:
Cook beans with tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
Stir gently and season with salt and pepper.

In the United Kingdom, steak is typically served with chips (french fries), fried mushrooms and a fried tomato.
Other vegetables such as peas, carrots or a green salad can also be served.
English mustard and ketchup are condiments sometimes used.
The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, "Les Rosbif" from the French.
Note:
Williams-Sonoma. - Sonoma, California, US.
"Chuck" Williams (October 2, 1915 – December 5, 2015) was the founder of the Williams-Sonoma company and author and editor of dozens of books on the subject of cooking.
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