CookTeaser

A CookTale

The fillet was for Cathie. There’s no question she more than deserved it after putting up with my malaise for the past too many months. It really should have been diamonds on that plate. But in my estimation, Porterhouse is the jewel of steak cuts. Wow, that’s a stretch.

INGREDIENTS

Porterhouse Steak (1-1/2″ thick)
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Keep the prepping simple as Salt & Pepper, liberally applied.

2. Heat a cast iron grill pan to smoking hot. Add the Porterhouse, weigh it down with a grill press & cook for 3-1/2 minutes a side, or until the internal temperature is 120F for rare, 125F for medium rare. Be sure not to overcook or the meat will dry out.