Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers.
Meanwhile, pat steaks dry and sprinkle with kosher salt and 1 1/2 teaspoon pepper.
Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a shallow baking pan (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center of steaks registers 120°F for medium-rare, about 6 minutes. Transfer to a platter and let stand 15 minutes.
Another recipe you stole from epicurious. So tacky!!!!! http://www.epicurious.com/recipes/food/views/Porterhouse-Steak-with-Pan-Seared-Cherry-Tomatoes-242859
Another recipe you stole from epicurious. So tacky!!!!! http://www.epicurious.com/recipes/food/views/Porterhouse-Steak-with-Pan-Seared-Cherry-Tomatoes-242859
ReplyDelete