Remove the Porterhouse steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the steak cook evenly.

In a bowl, combine the finely chopped basil, garlic chips, grated Parmesan cheese, salt, and pepper. Mix well and set aside.

Preheat your oven to 400°F (200°C).

In a large cast-iron skillet, heat the olive oil over medium-high heat. Once hot, add the Porterhouse steak. Sear for about 4-5 minutes on each side until a golden-brown crust forms.

Once the steak is seared, remove it from the skillet. Press the herb mixture onto the top of the steak, ensuring it adheres well.

Transfer the skillet to the preheated oven. Bake for about 15-20 minutes, or until the internal temperature reaches your desired doneness (125°F for medium-rare, 135°F for medium).

In a small bowl, combine the softened butter, chopped sun-dried tomatoes, balsamic vinegar, minced garlic, rosemary, and thyme. Mix until well combined. Set aside.

Once the steak is done, remove it from the oven and let it rest for at least 10 minutes. This allows the juices to redistribute.

Slice the steak and serve it topped with a generous dollop of the sun-dried tomato and balsamic butter. Enjoy with your favorite side dishes.