Season the steak

• Pat the porterhouse dry and coat it generously with steak seasoning, covering all of the meat.
• Rub the softened rosemary thyme butter all over the steak.

Sear the steak

• Heat olive oil in a heavy pan over high heat.
• Sear the steak until a beautiful crust forms, then flip it once.

Rest the steak

• Let the steak rest for a few minutes so the juices stay inside the meat.

Slice the steak

• Slice into the steak while it is still extra rare, since it will finish cooking in the oven.
• Cut it into nice sections.

Build the pot pie

• Lay the bone down first in the dish so it flavours the potatoes and vegetables.
• Add the potatoes and mixed vegetables around the bone.
• Lay the rare sliced meat all across the top in nice sections.

Top with puff pastry

• Place the puff pastry right across the top of the filling, sealing the edges.

Bake

• Bake until the pastry is golden and the steak reaches a perfect medium rare.

Serve

• Cover with a little bit of homemade house gravy and enjoy.