Recipe - Pan-Broiled Steak

1 (1 One half to 2inchthick)
Porterhouse, Tbone,
Club, ribeye or strip
Steak
Salt, preferably sea salt
Coarsely ground black
PepperOne fourth cup red wine,
Brandy, beef stock or (as a
Last
Resort) water
2 tablespoon 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 instantread
meat thermometer (125 to 130 F for mediumrare). 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 4ounce 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

Posted to MMRecipes Digest V4 #154 by "John Weber" hdbrer@ibm.net on Jun
02, 97