Porterhouse Steak
Ingredients: 1 dry-aged USDA prime porterhouse steak, at least 1-1/2 inches thick and preferably thicker, about 1-1/2 to 2-1/4 lbs., at room temperature 1 tsp. coarse sea salt 1/2 tsp. fresh cracked black pepper 5-6 cloves garlic 5-6 sprigs fresh rosemary 6 tbsp. butter, at room temperature Preheat the oven to 450 degrees. Season the steak agressively with the salt and pepper. Smash, peel and coarsely chop the garlic. Place an oven-safe pan large enough to hold the steak over high heat. When hot, add 2 tbsp. of the butter and, as soon as the butter is melted, the steak. It is important that these ingredients be at room temperature. If cold, the butter will begin to burn and blacken before it is fully melted, and the meat will take longer to cook; either of these circumstances will negatively affect your steak. Sear the steak on one side for 1-2 minutes, until a dark brown crust forms. Flip the steak over, then add two more tbsp. of butter, half the garlic, and a couple sprigs of rosemary to the pan. Sear the second side for 2-3 minutes, or until the same brown crust has formed. Place the remaining butter and garlic and two more sprigs of rosemary on top of the steak and place the whole pan into the oven. Experience will tell you when your steak is done, but it should not take more than 5-6 minutes. The meat should still be yielding when pressed, although it should spring back slightly. Remove the steak to a plate and let it rest (this is crucial) for 5-10 minutes. While the steak is resting, remove the cooked rosemary from the pan and pour the garlic and butter over the steak. Garnish with the remaining sprigs of rosemary. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
