Pan-Fried Porterhouse Steaks With Lynchburg Pan Sauce

Submitted by Petdrwife

"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."

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 (907.18-1133.98 g) porterhouse steaks, cut 1 to 1 1/4 inches thick
• salt and pepper
• 14.79 ml vegetable oil
• 29.58 ml butter or 29.58 ml margarine
• 9.85 ml Worcestershire sauce
• 59.14 ml jack daniel's tennessee whiskey

directions

1. Dry steaks; sprinkle with salt and pepper.
2. Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil.
3. 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.
4. Remove from skillet.

5. For sauce:

6. Melt butter in skillet; stir in Worcestershire sauce and whiskey.
7. Bring to a boil; cook 1 to 2 minutes.
8. Slice steaks, if desired.
9. Pour sauce over steaks and serve.

Reviews

[YnkyGrlDwndr]

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 :-)