For those of you who believe that the only proper way to cook a steak is outdoors on a grill: give this great recipe a try, and see if you don't head straight for the stove next time it's raining outside. The only catch is that you have to have a cast-iron skillet (and if you don't, something's wrong anyway). Turn the exhaust fan on high, 'cause you're fixin' to make some smoke!
1 porterhouse steak (1 to 1 1/4 pounds), cut 1 to 1 1/4 inches thick
Salt and pepper
1 Tbsp vegetable or olive oil
2 Tbsp butter, chopped
2 Tbsp Worcestershire sauce
2 Tbsp cayenne-based hot sauce (e.g. Texas Pete or Frank's Red Hot)
1/4 cup decent bourbon (e.g. Evan Williams Black Label or Beam's Choice; forget the Old Crow and save the Knob Creek for sippin')
Dry the steaks and sprinkle with salt and pepper. Heat a large cast-iron skillet over medium heat (e.g. five of ten) for ten minutes. When heated, add oil (use as little as necessary to just wet the pan, this should take less than 2 tsp- too much oil will cause the steak to burn) and place steak in skillet. Cook steak until seared and brown on one side, about 5 minutes. Turn and cook 5 minutes on the other side for medium (your mileage may vary, check how done the steak is while it's cooking the first time you try this recipe). Remove steak from skillet.
Remove skillet from heat and deglaze carefully with bourbon, scraping skillet to loosen all seared meat juice. Return skillet to heat and stir in Worcestershire sauce and hot sauce. Bring to a boil; cook 2 to 3 minutes or until thickened to desired consistency. Remove from heat and allow to cool about 2 minutes. Add butter to skillet and stir to melt. Pour sauce over steak and serve.
Serving suggestion: sautee some mushrooms in butter and use them to top the steak before pouring the pan sauce over it. If you sautee too many mushrooms, just serve the extras on the side with a bit of pan sauce drizzled over them.
Adapted from a Jack Daniel's recipe.
This recipe last updated: 29 December 2007