Red meat is not necessarily an aphrodisiac, but my husband thinks it's the perfect choice for a main course, which makes him feel good about me!
Make sure you bring the steak to room temperature before searing. Serve with fingerling potatoes and a simple arugula salad.
1 2-to-21/2-inch (5-to-6-cm) thick Porterhouse steak
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 cloves garlic, thinly sliced
Salt and freshly ground pepper
Brush steak with olive oil. Pat on rosemary and garlic. Let sit for one hour or up to 12 hours refrigerated.
Preheat oven to 450 F. Season steak with salt and pepper. In an ovenproof (preferably cast-iron) skillet, sear steak over high heat for 2 minutes a side. Pop into the oven and roast for 12 to 20 minutes, turning once depending on how rare you want it and how thick it is. It should read 125 F (52 Celsius) on an instant-read thermometer for rare.
Let sit for 5 minutes on cutting board. Cut off sirloin and fillet and slice into pieces. Serve a little fillet and a little sirloin for each portion. Sprinkle with Maldon salt.