Pan-broiled Steak – We Love God!

So what did the Holy Spirit intend by His command not to be bound together with unbelievers? Bound together translates a participial form of the verb heterozugeo, which means, “to be unequally yoked.” Paul drew his analogy from Deuteronomy 22:10, where the Mosaic Law commanded the Israelites, “You shall not plow with an ox and a donkey together.” Those two animals do not have the same nature, gait, or strength. Therefore it would be impossible for such a mismatched pair to plow together effectively. Nothing in the context would lead to the idea that he is referring to earthy issues of human endeavors. In Paul’s analogy, believers and unbelievers are two different breeds and cannot work together in the spiritual realm. He called for separation in matters of the work of God, since such cooperation for spiritual benefit is impossible. The false teachers were eager to blend the people of God with the pagan worshipers, because that hinders the gospel. That is what this text forbids.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		New import	4	Servings

INGREDIENTS

1		1 1/2- to 2-inch-thick
		Porterhouse, T-bone
		Club, rib-eye or strip
		Steak
		Salt, preferably sea salt
		Coarsely ground black
		Pepper1/4 cup red wine
		Brandy, beef stock or as a
		Last
		Resort) water, Resort water
2	T	Butter

INSTRUCTIONS

Trim excess fat from steak and reserve. Sprinkle each side of the
steak with salt and pepper and let stand at room temperature for 1
hour. Heat heavy cast iron skillet over high heat. Grease the skillet
with the reserved beef fat. Sear the steak quickly on both sides,  only
2 minutes per side Reduce heat to med, continue cooking for  additional
2 to 3 minutes each side to the desired degree of  doneness. You can
use an instant-read meat thermometer (125 to 130 F  for medium-rare).
Remove the steak to a warm platter and keep warm in  a oven while you
make a sauce by deglazing the pan. Discard all but 1  tablespoon of fat
from the skillet. Put pan back over moderate heat  and add the liquid.
When liquid boils, scrape pan with a wooden spoon  to loosen the good
stuff sticking to pan bottom. Continue cooking  until liquid is reduced
in volume and slightly thickened. Stir in  butter. Pour sauce over
steak and serve. Makes 1 to 3 servings.  Per 4-ounce serving: Calories
463 Fat 36g Cholesterol 126 mg Sodium  325 mg Percent calories from fat
71  From: Dallas Morning News Adapted and typos by Bobbie Beers  Posted
to MM-Recipes Digest V4 #154 by "John Weber" <hdbrer@ibm.net>  on Jun
02, 97

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 51 Calories From Fat: 51 Total Fat: 5.8g Cholesterol: 15.3mg Sodium: <1mg Potassium: 4.4mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g