Pan Seared Porterhouse Steak and Twice Baked Potato

AJ's is having a half off steak sale this week. So I thought I would try the Porterhouse steak. I usually eat Filet Mignon but I have heard the Porterhouse is actually a better cut of meat. From what I understand it is actually a larger and better cut T bone steak. Normally on a T bone there is a little portion of Filet Mignon, but on the Porterhouse you actually get the whole Filet and the NY strip on the other side. After eating the steak I made tonight I would have to agree this is the best cut. It has way more flavor than just a Filet Mignon. It has that T bone flavor that comes from being on the bone but with the tenderness of a Filet. You can't beat that! I put a generous helping of Olive Oil, salt, and pepper on the meat. Then I pan seared it 2 minutes on each side (4 sides). Then finished it off in the oven for 2 minutes. It came out Medium, which is my preference, and it had a great crust on it from the pan searing. I served a Twice Baked Potato on the side. This is my first time making twice baked potatoes. I mixed sour cream, cheddar cheese, butter, and a little milk in with the potato and baked 15 minutes in the oven. This recipe needs some tweeking because it came out way too soft. In restaurants it has a fluffier texture. Maybe I will skip the milk next time and cut back on the butter. All in all this was a great restaurant meal. Oh and don't worry I also had a salad (so I got my greens) and I didn't eat the WHOLE steak...... I saved some for Matt :)