2 (1½-lb) porterhouse steaks, each 1½ inches thick
Sea salt to taste
Freshly ground black pepper to taste
Cooking spray
For Truffle Butter
½ lb butter unsalted (room temperature)
2 T grated truffle
Sea salt to taste
Directions
Thoroughly combine softened butter with grated truffle and salt. Roll with plastic wrap into a log shape, 1 inch in diameter. Refrigerate 2 hrs. or until compound butter is solid. Make one day ahead.
Preheat Bravo and set to broil for 500°F.
Remove steaks from refrigerator and bring up to room temperature, about 30 min. Pat dry and season with salt and pepper.
Spray enamel baking pan with cooking spray. Place steaks on pan. Insert Probe thickest part of steak. Set Probe to 120°F for medium-rare.
When done, remove. Let steaks rest 5 minutes. Place slab of truffle butter on meat and let melt to infuse flavor. Serve immediately.
