Prep 10 mins
Cook 25 mins
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.
- 2 (1 -1 1/4 lb) porterhouse steaks, cut 1 to 1 1/4 inches thick
- salt and pepper
- 1 tablespoon vegetable oil
- 2 tablespoons butter or 2 tablespoons margarine
- 2 teaspoons Worcestershire sauce
- 1⁄4 cup jack daniel's tennessee whiskey
- 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.
I think this would have turned out better if I my steaks were thicker. It was really hard to gauge how long I should cook them because they were a bit thinner than the recipe called for. The sauce also got a bit overcooked, it turned really quickly and thus the flavor wasn't as nice as it could have been. Also there wasn't much there, just enough to give the steaks a coating. I also only had scotch whiskey on hand. Overall I think this is probably a great recipe especially since it comes from Jack Daniel website but I just didn't get it right my first try :-)