Pan Fried Porterhouse Steaks With Lynchburg Pan Sauce Recipes
PAN-FRIED PORTERHOUSE STEAKS WITH LYNCHBURG PAN SAUCE
If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast iron skillet. It'll cause a good bit of smoke in the kitchen, but it's worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce. This recipe is from Jack Daniel's website and is made and served at Miss Mary Bobo's.
Provided by Petdrwife
Categories Steak
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Dry steaks; sprinkle with salt and pepper.
- Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil.
- Place steaks in pan; cook, until seared and brown on one side, about 5 minutes. Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium.
- Remove from skillet.
- For sauce:.
- Melt butter in skillet; stir in Worcestershire sauce and whiskey.
- Bring to a boil; cook 1 to 2 minutes.
- Slice steaks, if desired.
- Pour sauce over steaks and serve.
Nutrition Facts : Calories 657.4, Fat 48.4, SaturatedFat 19.6, Cholesterol 158.2, Sodium 188.9, Carbohydrate 0.6, Sugar 0.3, Protein 43.6
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- Add Some Salt. Pat the porterhouse dry with paper towels, then coat it with a liberal helping of coarse kosher or sea salt 1 to 2 hours ahead of time and let it rest on the counter.
- Heat the Pan. Heat a large cast iron, stainless steel or other high-quality heavy pan over medium-high heat for several minutes. Flick a few drops of water onto the pan; it's properly heated when they instantly sizzle and evaporate.
- Pan-Fry Porterhouse. Place the porterhouse in the pan and leave it in place for about 2 minutes. It will stick a little at first, but free when it develops a nice browning.
- Baste with Butter. Add a pat or two of unsalted butter into the pan. Let it melt, then turn the steak again. Baste the top of the New York strip side of the porterhouse often by spooning oil and butter over the top.
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