Easy
1
PortionBy Graham Kerr
Published 1966
Recipe to produce 1 portions
U.S.A.
Imperial
Metric
Porterhouse steak
Salt
To season
To season
To season
Ground black peppercorns
To season
To season
To season
Garlic
Clarified butter
To cover pan
To cover pan
To cover pan
Have you ever stopped to consider how interesting is the choice of titles for food, for example, the word “broiled” when applied to steak. It is so much more appetizing than the word “fried, ” and yet I’m certain that in seven out of ten cases where “broiled” steak is served, it is in fact “fried.” I believe that unless you have a really excellent broiler, it is better to shallow fry a steak. If you are careful with the fat, it need not be fattening and the method allows for numerous variations.
© 1966 Graham Kerr. All rights reserved.