Name: Pan-Broiled Steak
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; 2 tb Butter

Courtship, of course, isn’t a concept that comes with a proof text. [It is not] some sort of biblical program. The Bible doesn’t have programs. It does, of course, call us to wisdom in helping our children reach that brightest line that marks adulthood-marriage. Which means our goal ought to be wisdom. Which means parents ought, while rightly having godly suspicion of the wisdom of the kids, to have suspicion about their own wisdom. They ought to be guarding against their own egos intruding.

R.C. Sproul Jr.

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
2	tb	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:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”