These individually packed Cape Grim 300g porterhouse steaks from Tasmania are the bomb diggity. They don't look that big when you're hungry but oh man these will definitely satisfy in a big way.
The only way to cook any steak properly is really just to season well with salt and pepper and add a spring of rosemary or a some thyme. Leave the meat to come up to room temperature, making sure to keep it dry before placing into a searing hot griddle pan. Do I have to say it again? Get that pan hot!
If the pan you use isn't thick or is quite small, you will only be able to cook one steak at a time. Don't get impatient and try two else you will just end up with a steamed steak ...bleah. So if your pan is hot enough, you will be able to get a golden crust on the steak as shown below.
Oh, and don't forget to render the fat strip at the side of the steak first! This will melt the fat away so you don't have to cut through and chew on a thick layer of fat / gristle. After the steaks are cooked rare or medium rare, place them to the side to rest. Deglaze the pan with cognac, melt some butter in and sprinkle some flour to thicken up. That's your cognac gravy. Add to this any meat juices which come out of your steaks while they rest.
A fresh cherry tomato and parsley salad to go on top of the steak will lift it right up and give the dish some texture and contrast. I also added raw mushrooms, finely diced onions, minced garlic, lots of salt and pepper and a good dash of Tabasco hot sauce.
Oh, the garlic mash! Roast your potatoes, mince the garlic, mash it all up with lots of butter and salt. Make a well in the middle of each serving and ladle lots of the beefy cognac gravy in!
Layer and serve. Then stuff your face and crawl to the couch to go comatose.