1 (1 1/2- to 2-inch-thick)
1 porterhouse, t-bone,
1 club, rib-eye or strip
1 steak
1 salt, preferably sea salt
1 coarsely ground black
1 pepper1/4 cup red wine,
1 brandy, beef stock or (as a
1 last
1 resort) water
2 tbsp butter
A Recipe for
Pan-Broiled Steak
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| Elizabeth Berry |
This Recipe for Pan-Broiled Steak is one of thousands in the Recipes-to-go Meat Cookbook.
Herb Tip |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This is a recipe for Pan-Broiled Steak from the recipe cookbook of Recipes-to-go (Meat)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
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
Serves: 4
Pan-Broiled Steak Recipe brought to you by Recipes To-Go