Tuscan Porterhouse with Red Wine Peppercorn Jus

This is one of my favorite steak recipes--easy to do and produces wonderful results.  It is on the salty side, so if you prefer, reduce the amount of kosher salt and/or use low sodium chicken broth.  I have only modified the recipe very slightly.
Original recipe:
http://www.epicurious.com/recipes/food/views/tuscan-porterhouse-steak-with-red-wine-peppercorn-jus-388552
(**when I made it this time, I was making for 3 people instead of 2, thus the pictures reflect this increase; however, the amounts below are for the original yield for 2**)

Ingredients:

1 1/2 lb. porterhouse steak (1 to 1 1/2 inch thick)
2 tsp. black peppercorns, crushed (I put mine in plastic zip baggie and pound with mallet)
2 tsp. kosher salt
1 T. olive oil
2 T. unsalted butter, divided
1 T. bottled minced garlic
2 sprigs fresh rosemary
5 sprigs fresh thyme
1/2 c. chianti (or other medium bodied dry red wine)
1 c. chicken broth (or stock)

Instructions:

1. Let steak sit at room temperature for 15 minutes.  Meanwhile, preheat oven to 450°F.

2. Pat steak dry and season both sides with pepper and salt.  Heat oil and 1 T. of butter in skillet over medium heat.  Add garlic, rosemary, and thyme.  Cook for 1 minute.

3. Add steak and cook 3 minutes per side.  Transfer skillet to oven and cook 5 minutes for medium-rare (add time if prefer more done; I did 7 minutes and it came out medium, but my steak was only 1 inch thick).

4. Transfer steak to a platter to rest while making the sauce.

5. Pour oil off from skillet, leaving garlic and herbs.  Add wine and boil over medium-high heat for 2 minutes, scraping up browned bits.

6. Add chicken broth and any juices that have accumulated on the platter from the resting steak.  Boil for 5-6 minutes.

7. Remove from heat, remove herb sprigs, and stir in remaining 1 T. butter.  Optional: place steak back in pan to reheat and coat in sauce.

8. Serve steak topped with sauce and enjoy!  (Recipe for potatoes pictured here will be in tomorrow's entry :))