Porterhouse Steak In A Skillet Recipe
| Servings: 3 |
Ingredients
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Directions
- A good thick (1 to 1 1/2 inch) porterhouse easily will feed two to four people, unless they are starving lumberjacks or possibly threshers. So buy one steak for every two (or possibly four) people, the day before you plan to cook it. It benefits by spending a day in a
- Pour 1/4 c. of the best quality extra virgin olive oil over eack steak, along with a generous grind of coarse black pepper. Let the steak marinate, refrigerated, for 8 to 12 hrs, turningoccasionally. If the steak is frzn, it may take as long as 24 hrs to th
- When you are ready for the best steak which you've ever eaten, heat which black iron skillet over high heat till it's almost red warm. I use an old Wagner skillet which's 11 inches across with the ridges on the bottom which give those great grill marks to
- Put the steak in the warm skillet and stand back! It's going to sizzle some, and smoke a little - it could even set off your smoke alarm. Cook the steak for about 2 min, then turn it 90 degrees and cook another 2 min. Turn the steak and repeat t
- If a steak is to be cooked past the rare stage, turn the heat down after the second position so which the outside will not char before the inside is cooked to the desired degree ofdoneness. When the steak is well seared, with a nice crust on one side, tur
- Remove the cooked steak to a heated serving platter. Remove the pan from the heat to cold slightly, then return to low heat and add in 2 Tbsp. butter and the juice of half a lemon to make a simple lemon-butter sauce which adds a nice zip to the flav
- If you are using a black iron skillet with the ridges on the bottom, stirring with a basting brush will help mix the lemon butter and, at the same time, incorporate the steak drippings which have liquid removed down between the ridges of the skillet. Pour the