PORTERHOUSE STEAK PAN SEARED AND THEN THE OVEN MY WAY ENJOY DAN:

PORTERHOUSE STEAK PAN SEARED AND THEN THE OVEN MY WAY by CHEF DAN:

serves 1

INGREDIENTS:

1 bone less porterhouse sneak 1-1/2-inch thick

grape-seed oil, to coat

sea salt and freshly ground black pepper

DIRECTIONS: (PREHEAT OVEN TO 500 F)

1. Place cast iron skillet in the oven and heat to 500 F.
2. Bring the steaks to room temperature.
3. When oven reaches temperature, remove skillet and place on the range over high heat.
4. Coat steak with oil and sprinkle both sides with salt and pepper.
5. Place steak in a dry cast-iron skillet.
6. Cook 30 second with out moving.
7. Turn with thongs and sear for another 30 seconds.
8. Then put the skillet directly in the hot oven for 2 minutes.
9. Then flip and cook 2 more minutes.
10. internal temperature for medium-rare is 140 F.
11. Remove the steak from the skillet, cover loosely with foil and let rest 2-3 minutes.
12. Serve whole or slice thin onto plate.

ENJOY DAN: SING SONGS & PLANT SEEDS!!