Pan-Broiled Steak
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Pan-Broiled Steak
  Steak  
Last updated 6/12/2012 12:47:35 AM. Recipe ID 8353. Report a problem with this recipe.
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      Title: Pan-broiled steak
 Categories: New import
      Yield: 4 Servings
 
      1    (1 1/2- to 2-inch-thick)
           Porterhouse, T-bone,
           Club, rib-eye or strip
           Steak
           Salt, preferably sea salt
           Coarsely ground black
           Pepper1/4 cup red wine,
           Brandy, beef stock or (as a
           Last
           Resort) water
      2 tb Butter
 
  Trim excess fat from steak and reserve. Sprinkle each side of the
  steak with salt and pepper and let stand at room temperature for 1
  hour. Heat heavy cast iron skillet over high heat. Grease the skillet
  with the reserved beef fat. Sear the steak quickly on both sides,
  only 2 minutes per side Reduce heat to med, continue cooking for
  additional 2 to 3 minutes each side to the desired degree of
  doneness. You can use an instant-read meat thermometer (125 to 130 F
  for medium-rare). Remove the steak to a warm platter and keep warm in
  a oven while you make a sauce by deglazing the pan. Discard all but 1
  tablespoon of fat from the skillet. Put pan back over moderate heat
  and add the liquid. When liquid boils, scrape pan with a wooden spoon
  to loosen the good stuff sticking to pan bottom. Continue cooking
  until liquid is reduced in volume and slightly thickened. Stir in
  butter. Pour sauce over steak and serve. Makes 1 to 3 servings.
  
  Per 4-ounce serving: Calories 463 Fat 36g Cholesterol
      126 mg Sodium
      325 mg Percent calories from fat 71
  
  From: Dallas Morning News Adapted and typos by Bobbie Beers
 




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Recipe ID 8353 (Apr 03, 2005)

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