CAST-IRON SKILLET PORTERHOUSE STEAK
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Let the steak rest at room temperature for 30 minutes.
- Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
- Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
- Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.
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
PAN-FRIED STEAK
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
- Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
PAN SEARED STEAKS WITH RED WINE PAN SAUCE
Make and share this Pan Seared Steaks With Red Wine Pan Sauce recipe from Food.com.
Provided by gailanng
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season steaks generously on all surfaces with salt and pepper.
- Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
- Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat and rotate to all four sides. Continue to cook until instant-read thermometer inserted in to center of steak registers 115-125°F for rare to medium-rare.
- Remove steaks from pan to a platter, pour juices, shallots and thyme from pan over steaks, tent loosely with aluminum foil and allow to rest for about ten minutes. Meanwhile, make pan sauce.
- For the sauce: While steak is resting, Add shallot to pan and cook using pan's residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4 to 5 minutes. Remove pan from heat; whisk in parsley, butter, and lemon juice. Adjust seasoning.
Nutrition Facts : Calories 981.7, Fat 68.9, SaturatedFat 28.1, Cholesterol 258.3, Sodium 226.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 72
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