Porterhouse for Two with Lemon Potatoes & Asparagus

1. Prepare the Lemon and Potatoes:

• Zest half of the lemon and set the zest and lemon aside. Preheat the oven to 450°F (232°C).
• In a bowl, toss together the fingerling potatoes, olive oil, rosemary, salt, and pepper. Place the potatoes in an ovenproof casserole dish and roast until browned and softened, about 25-30 minutes. Stir once or twice during roasting.

2. Cook the Steak and Asparagus:

• While the potatoes are roasting, season the porterhouse steak with salt and pepper.
• Heat a grill pan over high heat and sear the steak for 2 minutes per side.
• Reduce the oven temperature to 350°F (177°C). Add the asparagus to the pan with the steak, and place the pan in the oven. Roast until the asparagus softens and the steak reaches the desired doneness, approximately 5 minutes for medium rare.
• Remove the steak from the pan and allow it to rest on a cutting board, tented with foil.

3. Finish and Serve:

• Slice the lemon in half and juice one half over the roasted potatoes. Add the asparagus, lemon zest, and parsley to the potatoes, stirring to combine.
• Divide the potatoes and asparagus between two plates. Cut the meat from the t-bone of the porterhouse, slice if desired, and serve the tenderloin or strip steak cuts according to preference.