Preheat your oven to 300°F (150°C). Slice the top off the head of garlic to expose the cloves. Drizzle with a bit of olive oil and wrap in aluminum foil. Place in the oven and roast for about 45 minutes, until the cloves are soft and caramelized.

While the garlic is roasting, prepare the porterhouse steak. Pat the steak dry with paper towels. This helps to get a good sear. Rub the steak with olive oil, then season generously with truffle salt, black pepper, smoked paprika, and dried oregano on both sides.

Heat a cast-iron skillet over high heat until it is very hot. Add the seasoned porterhouse steak to the skillet. Sear for about 4-5 minutes on each side, creating a nice crust. Use a meat thermometer to check for doneness; aim for 130°F (54°C) for medium-rare.

Once the steak is seared, remove it from the skillet and let it rest for 10 minutes. During the last minute of resting, sprinkle the chopped parsley over the steak for a fresh and vibrant finish.

Slice the steak against the grain and serve with the roasted garlic cloves and fresh lemon wedges on the side. Squeeze lemon juice over the steak for added brightness.