Steak in a Pan
  
    1   (1 1/2- to 2-inch-thick)
            Porterhouse, T-bone,
            Club, rib-eye or strip
            Steak
            Salt, preferably sea salt
            Coarsely ground black
            Pepper
            1/4 cup red wine, or
            Brandy, beef stock  
    2  T Butter
  
   Trim excess fat from steak and reserve. Sprinkle each side of the
   steak with salt and pepper and let stand at room temperature for 1
   hour. Heat heavy cast iron skillet over high heat. Grease the skillet
   with the reserved beef fat. Sear the steak quickly on both sides,
   only 2 minutes per side Reduce heat to med, continue cooking for
   additional 2 to 3 minutes each side to the desired degree of
   doneness. You can use an instant-read meat thermometer (125 to 130 F
   for medium-rare). Remove the steak to a warm platter and keep warm in
   a oven while you make a sauce by deglazing the pan. Discard all but 1
   tablespoon of fat from the skillet. Put pan back over moderate heat
   and add the liquid. When liquid boils, scrape pan with a wooden spoon
   to loosen the good stuff sticking to pan bottom. Continue cooking
   until liquid is reduced in volume and slightly thickened. Stir in
   butter. Pour sauce over steak and serve. Makes 1 to 3 servings.
   
   Per 4-ounce serving: Calories 463 Fat 36g Cholesterol 126 mg Sodium
       325 mg Percent calories from fat 71
   
   From: Dallas Morning News Adapted and typos by Bobbie Beers
  
 MMMMM
  
 



Plain Text Version of This Recipe For Printing or Saving

Ê	Ê
	Copyright ©1995-2000 SOAR.©2001 RecipeSource. All Rights Reserved.