Yield: 2 servings.
1 20 to 24-ounce porterhouse steak
1 lemon, washed
12 oz. fingerling potatoes, cut in half lengthwise
1 Tbsp. extra virgin olive oil
1 tsp. minced fresh rosemary
12 spears petite asparagus (or 6 standard size)
1 Tbsp. minced flat-leaf Italian parsley
to taste, salt and pepper
Zest half of the lemon and set lemon and zest aside. Preheat oven to 450°F. In a bowl, toss together fingerling potatoes, olive oil, rosemary, salt and paper. Place in ovenproof casserole dish and roast until browned and softened (2 to 30 minutes), stirring once or twice during roasting.
While potatoes are roasting, season steak with salt and pepper. Sear steak on a grill pan over high heat, 2 minutes per side. Reduce oven temperature to 350°F. Add asparagus to pan and place in oven until asparagus softens and steak is at desired doneness, approximately 5 minutes for medium rare. Remove steak from pan and allow to rest on cutting board, tented with foil.
Slice lemon in half; juice one half over roasted potatoes. Add asparagus, lemon zest and parsley; stir to combine, and divide among two plates. Cut meat from the “t-bone” of the porterhouse. Slice if desired and serve tenderloin or strip steak cuts according to preference.