3 pound Porterhouse steak, about 2 1/2-in. thick Salt and pepper 2 tablespoons of Vegetable oil 3 tablespoons of butter 1 tablespoon of Shallots, chopped 1/2 cup of Burgundy or cabernet 1/2 cup of Brown sauce or canned brown beef gravy
1. Select a very heavy skillet for this. A heavy, traditional black iron skillet is excellent. Sprinkle the steak on both sides with salt and pepper. Use a fairly generous amount of black pepper. Pat with the fingers to make the seasoning adhere. 2. Heat the oil in the skillet and when quite hot, add the steak. The primary goal is to sear the steak well on both sides over moderately high heat. Cook the steak on the first side about 5-7 min. until it is quite dark without burning. Turn the steak and cook about 10 min. on the other side, until quite dark but not burnt. 3. Reduce the heat slightly and turn the steak again. Cook about 10 min., then turn the steak again. Continue cooking, turning as necessary. The total cooking time recommended is about 45 min, from start to finish. 4. Remove the steak from the skillet and cover loosely with foil. Let rest so that the internal juices are redistributed. 5. Meanwhile, pour off the fat from the skillet. Wipe lightly with paper towels. Add 1 tbsp of butter to the skillet and stir to dissolve the browned particles that cling to the bottom. Add the shallots and cook briefly. 6. Add the wine and boil to reduce about 30 sec. Stir in the brown gravy and reduce to 2/3. Remove from the heat and swirl in the remaining butter. 7. To serve, spoon a little of the sauce onto each of 4 hot plates. Slice the steak and place the slices on the sauce. This dish: Bifteck marchand de vin From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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