Pan-Fried Porterhouse Steaks With Lynchburg Pan Sauce

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: 35 mins
• Serves: 4-5

Ingredients

• 2 (1 -1 1/4lb)  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

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.