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Pan-Fried Porterhouse Steaks With Lynchburg Pan Sauce

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“If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast iron skillet. It'll cause a good bit of smoke in the kitchen, but it's worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce. This recipe is from Jack Daniel's website and is made and served at Miss Mary Bobo's.”

Ingredients Nutrition

  • 2 (1 -1 1/4 lb) porterhouse steaks, cut 1 to 1 1/4 inches thick
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 teaspoons Worcestershire sauce
  • 14 cup jack daniel's tennessee whiskey


  1. Dry steaks; sprinkle with salt and pepper.
  2. Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil.
  3. Place steaks in pan; cook, until seared and brown on one side, about 5 minutes. Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium.
  4. Remove from skillet.
  5. For sauce:
  6. Melt butter in skillet; stir in Worcestershire sauce and whiskey.
  7. Bring to a boil; cook 1 to 2 minutes.
  8. Slice steaks, if desired.
  9. Pour sauce over steaks and serve.

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