Porterhouse Steak In A Skillet

INGREDIENTS

INSTRUCTIONS

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 Pour 1/4 cup of the  best
quality olive oil over eack steak, along with a generous grind  of
coarse black pepper. Let the steak marinate, refrigerated, for 8  to 12
hours, turningoccasionally. If the steak is frozen, it may take  as
long as 24 hours to th When you are ready for the best steak that
you've ever eaten, heat that black iron skillet over high heat until
it's 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 Put the steak in the hot skillet and stand back! It's 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 If a steak is  to
be cooked past the rare stage, turn the heat down after the second
position so that the outside won't char before the inside is cooked  to
the desired degree ofdoneness. When the steak is well seared, with  a
nice crust on one side, tur 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 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 the same time, incorporate the steak drippings that have
drained down between the ridges of the skillet. 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
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Nutrition (calculated from recipe ingredients)
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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