Let the porterhouse steak sit out on the counter for 30 minutes until it comes to room temperature. Combine the butter compound ingredients and set aside.
Pat with paper towels then rub a generous amount of salt and pepper on both sides.
Start your oven broiler with the oven rack set to the second from the top, not the very top.
Place the oil in the bottom of a cast iron or oven safe skillet and place on the top oven rack and heat up.
Once the oil is heated, place the steak into the hot skillet and sear until browned as you like, around 4-5 minutes, Do not flip.
Remove the pan from the oven and then remove the steak from the pan and place onto a cutting board. Carefully and quickly cut meat from the T-bone as shown in my photos.
Place the bone back into the skillet and then place the sliced steak around the T- bone so that it looks like a whole steak again. Replace the steak so that it is the same side up as it was when you broiled it.
Slather half of the butter compound over the steak and return the skillet to the oven and broil again for another 5-6 minutes or until it reaches medium rare or rare.
Remove from the oven and serve topped with the remaining butter compound melting on top.