I seasoned it with cracked black pepper, and kosher salt. Then, after getting a good sear on one side, turned it, and finished it in the oven. These are Chicago Steak dry-aged prime porterhouse, 2 lbs. Very tender.
While resting (loosely tented with foil on a platter), I deglazed the pan with American Honey Wild Turkey, let it cook down, added some whole black peppercorns. Then added cream, and reduced it a bit.
Yes, it was that good.