1 Porterhouse steak 1/4 cup of Olive oil Black pepper 2 tablespoons of butter 1/2 Lemon, juice of
1. A good thick (1 to 1 1/2 inch) porterhouse easily will feed two to four people, unless they are starving lumberjacks or threshers. So buy one steak for every two (or four) people, the day before you plan to cook it. It benefits by spending a day in a 2. Pour 1/4 cup of the best quality olive oil over each steak, along with a generous grind of coarse black pepper. Let the steak marinate, refrigerated, for 8 to 12 hours, turning occasionally. If the steak is frozen, it may take as long as 24 hours to thaw 3. When you are ready for the best steak that you've ever eaten, heat that black iron skillet over high heat until its almost red hot. I use an old Wagner skillet that's 11 inches across with the ridges on the bottom that give those great grill marks to 4. Put the steak in the hot skillet and stand back! Its going to sizzle some, and smoke a little - it could even set off your smoke alarm. Cook the steak for about 2 minutes, then turn it 90 degrees and cook another 2 minutes. Turn the steak and repeat t 5. If a steak is to be cooked past the rare stage, turn the heat down after the second position so that the outside wont char before the inside is cooked to the desired degree of doneness. When the steak is well seared, with a nice crust on one side, turn 6. Remove the cooked steak to a heated serving platter. Remove the pan from the heat to cool slightly, then return to low heat and add 2 tablespoons butter and the juice of half a lemon to make a simple lemon-butter sauce that adds a nice zip to the flavor 7. 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 that have drained down between the ridges of the skillet. Serving Size: 3
Pour the Appeared in the San Antonio Express 3/27/96 Posted to MC-Recipe Digest V1 #162 Date: Sat, 20 Jul 1996 10:40:48 -0600 From: Shirley Jordan <shirleyj@pacificrim.net> Recipe By : Merle Ellis, The Butcher column
