Porterhouse Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes

Porterhouse

1-2 teaspoons extra virgin olive oil, infused would be good
1 large porterhouse steak
sea salt
freshly ground peppercorns
1-2 tablespoons Just Dried Garlic or Just Dried Onions, or both
1-2 teaspoons good quality balsamic vinegar, or red wine or port

Heat heavy bottomed skillet or saute pan large enough to hold the steak flat. Add oil to heat, but not to the smoking point. Sprinkle the steak with salt and pepper liberally. Place in hot pan, reduce heat and cook on one side for about 5 minutes. Turn over, and cook until desired doneness. After turning, sprinkle with the dried garlic or onion. After a few minutes, remove steak to wooden cutting board with sides. Cover loosely with waxed paper. In pan, add the vinegar or wine and using a heat resistant spatula, cook gently while scraping up the browned bits, adding more liquid if necessary. Pour juices over steak. With a very sharp slicing knife or steak knife cut the porterhouse into serving pieces and serve.

Recipe created 2003-03-10.

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