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Recipe Name: Porterhouse Steak In A Skillet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 3

Ingredients:
1 Porterhouse steak, 1 to
1-1/2" thick
1/4 Cup(s) Olive oil
Black pepper
2 Tablespoon(s) Butter
1/2 Lemon, juice of
Directions:
A good thick (1 to 1 1/2 inch) porterhouse easily will feed two tofour
people, unless they are starving lumberjacks or threshers. So buyone
steak for every two (or four) people, the day before you plan tocook
it. It benefits by spending a day in a Pour 1/4 cup of the best
quality olive oil over eack steak, alongwith a generous grind of coarse
black pepper. Let the steak marinate,refrigerated, for 8 to 12 hours,
turningoccasionally. If the steak isfrozen, it may take as long as 24
hours to th When you are ready for the best steak that you've ever
eaten, heatthat black iron skillet over high heat until it's almost red
hot. I usean old Wagner skillet that's 11 inches across with the ridges
on thebottom that give those great grill marks to Put the steak in the
hot skillet and stand back! It's going to sizzlesome, and smoke a
little - it could even set off your smoke alarm. Cookthe steak for
about 2 minutes, then turn it 90 degrees and cook another2 minutes.
Turn the steak and repeat t If a steak is to be cooked past the rare
stage, turn the heat downafter the second position so that the outside
won't char before theinside is cooked to the desired degree ofdoneness.
When the steak iswell seared, with a nice crust on one side, tur
Remove the cooked steak to a heated serving platter. Remove the
panfrom the heat to cool slightly, then return to low heat and add
2tablespoons butter and the juice of half a lemon to make a
simplelemon-butter sauce that 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 thesame time,
incorporate the steak drippings that have drained downbetween the
ridges of the skillet. Pour theAppeared in the San Antonio Express
3/27/96Posted to MC-Recipe Digest V1 #162Date: Sat, 20 Jul 1996
10:40:48 -0600From: Shirley Jordan <shirleyj@pacificrim.net>Recipe By
: Merle Ellis, The Butcher column

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 227
Total Fat: 25.7g
Cholesterol: 20.4mg
Sodium: 1.7mg
Potassium: 26.3mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g


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