Recipe: Pan Broiled Porterhouse Steak with Pan Sauce

PAN BROILED PORTERHOUSE STEAK WITH PAN SAUCE
Source: Steak Lover's Cookbook by William Rice
Servings: 3-4

The "secrets" to the sensational taste of a great restaurant steak are the quality of the meat and the magical seared crust that locks in juices and flavor. Home broilers cannot reach the temperature (as high as 800 degrees F) that causes meat to char so rapidly, so I obtain that essential crust by another method. I panbroil the steak on top of the stove in a cast-iron pan.All that's needed is a very hot pan and enough strength to lift it easily careful attention to time, and good ventilation. Garlic lovers might want to substitute garlic-flavored oil for the vegetable oil. Match great flavor with great flavor and drink a Zinfandel or Barolo with your porterhouse.

1 porterhouse steak (about 1 3/4 pounds), cut 1 1/4-inches thick
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
2 tablespoons vegetable oil, plus some for the pan
Pan Sauce (optional; recipe follows)

Pat the steak dry Coat one side of the steak with half the pepper and half the thyme, patting the seasonings into the meat.

Coat a plate with 1 tablespoon of the oil and place the steak, seasoned side down, on the plate. Pat the remaining pepper and thyme into the top side of the steak and coat lightly with the remaining 1 tablespoon of oil. Set the steak aside for 30 minutes.

Use a paper towel to very lightly coat the surface of a ridged or plain cast-iron skillet with vegetable oil. Heat the pan until the oil coating begins to smoke.

Place the steak in the pan and cook until seared and nicely browned on one side, about 5 minutes. Turn the steak and cook 5 minutes more for medium-rare or 6 minutes more for medium.

Transfer the steak to a cutting board and let it rest for 5 minutes, While the steak is resting, make the Pan Sauce, if desired.

Carve the steak into 1/2-inch-thick slices and serve.

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PAN SAUCE
Serves 1 or 2

Next to simply placing a tablespoon butter on top of a hot steak and letting melt, pan sauce is the easiest all-purpose to make a pan-fried steak even more juicy flavorful. In many classic kitchens, this procedure would involve starting by making a with flour and whisking in a little butter at end to provide a glamorous sheen. But isn't a party sauce. This ones for you, or maybe two of you.

Steak pan with drippings
1/2 cup beef broth or 1/4 cup broth and 1/4 cup red or white wine
Salt and freshly ground black pepper (optional)

Remove the steak from the pan to a cutting board and let it rest before slicing or serving. Pour off as much of the fat from the pan you can.

Return the pan to medium-high heat, add the broth, and bring it to a boil, scraping the brown bits clinging to the bottom of the pan with a wooden spoon. Boil until the liquid is reduced by half, about 4 minutes.

Meanwhile, slice or plate the steak and vegetables or garnish. Pour the sauce through a strainer into a cup. Taste and season with salt and pepper, if desired. Pour over steak and serve at once.