Pan-Fried Porterhouse Steaks With Lynchburg Pan Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast iron skillet. It'll cause a good bit of smoke in the kitchen, but it's worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce. Ingredients:
2 (1 -1 1/4 lb) porterhouse steaks, cut 1 to 1 1/4 inches thick |
salt and pepper |
1 tablespoon vegetable oil |
2 tablespoons butter or 2 tablespoons margarine |
2 teaspoons worcestershire sauce |
1/4 cup jack daniel's tennessee whiskey |
Directions:
1. Dry steaks; sprinkle with salt and pepper.
2. Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil.
3. Place steaks in pan; cook, until seared and brown on one side, about 5 minutes. Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium.
4. Remove from skillet.
5. For sauce:.
6. Melt butter in skillet; stir in Worcestershire sauce and whiskey.
7. Bring to a boil; cook 1 to 2 minutes.
8. Slice steaks, if desired.
9. Pour sauce over steaks and serve.
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