Porterhouse cooked in cast iron

Submitted by: JustRightMenus

Description:

This came highly recommended by a co-worker of Dinah's. We've enjoyed it as well! Be warned, though, you may set off your smoke alarm. Fortunately, the alarm near our kitchen has a "hush" button.

Note: this is a recipe that's easily removed from the menu. If your plans change, you can drop this from the menu w/o having to worry about what you'll do with the ingredients; they can all be kept for future use (but if the meat is already defrosted in the fridge, you can only keep it there for 2-3 days).

Servings: 2

Categories: Easily removed from the menu, beef, fancy dinner night, steak

From the kitchen of:

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

Ingredients

1 steak, 1 1/2 inches thick

Oil to coat (canola or olive)

Kosher salt and black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.