Pan-Fried Porterhouse Steak

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Porterhouse steak is called the New York Cut in Australia and is part of the sirloin, one of the steaks that make up a T-bone

It has an excellent flavor and cooks very well, but you really do need to remove the sinew that lies underneath the fat at one end. This will stop the steak from ‘bunching up’ as it cooks.

I use clarified butter, or ghee, to cook this steak in a flat-bottomed skillet. This not only adds flavor, it gives a good overall color to the steak. You need just enough to cover the bottom of the pan.

To cook, cut a garlic clove in half, pierce one half with one of those little forks you use to hold corn cobs, and rub the garlic over the steak on both sides. Season with salt and freshly ground black pepper just prior to adding the steaks to the pan.

Heat the butter in the skillet until just smoking and quickly sear the steaks on both sides. You can now cook them to your liking, turning once only.

Rare steaks will take 2 minutes each side, medium rare 3-4 minutes, and anything over that is going to be well done.

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