Monday, December 31, 2012


I seasoned it with cracked black pepper, and kosher salt. Then, after getting a good sear on one side, turned it, and finished it in the oven. These are Chicago Steak dry-aged prime porterhouse, 2 lbs. Very tender.
While resting (loosely tented with foil on a platter), I deglazed the pan with American Honey Wild Turkey, let it cook down, added some whole black peppercorns. Then added cream, and reduced it a bit.
Yes, it was that good.

1 comment:

  1. As I'm sitting here, eating leftovers of the porterhouse and sauce, I'm thinking that this sauce would be great with anything.... fried hamburger patties, meatballs... just deglaze with the Wild Turkey American Honey, add a few more peppercorns, and then add heavy cream, simmer briefly. It would really dress up a plain hamburger patty.