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Porterhouse Steak

Cook time: 0 min.
Servings: 2

Ingredients for Porterhouse Steak

1slicePorterhouse steak (an approx. 5 cm. thick slice of beef tyndsteg cut closest to the rump)

Instructions for Porterhouse Steak

To prepare the Porterhouse Steak recipe, please follow these instructions:

Cut a few incisions in the fat edge, so the meat is not pulling awry during frying.

Brown butter and oil on the forehead. season the meat lightly with pepper and fry the meat 6-8 minutes on each side, depending on how Red it is desired. Calculate two minutes longer if it comes directly from the refrigerator.

Take the meat from the Pan and place it on a very hot dish. Sprinkle with salt, cover the meat easily restrained to and let it stand and pull the slides at least 5 minutes. Then distributes the heat up in the flesh, which retains the juice and will be fine pink without being tough.

Slice the flesh free of the leg, cut it into slices and serve them on a slanted hot dish such that they lie close to the PIN and keep it warm.

Server hasselbackkartofler, potatoes, baked or pommes frits, and bordelaise sauce, bernaisesauce or garlic butter. Or boil the pan with red wine or broth to the sauce and serve.