Last night's dinner. 1-1/4" thick porterhouse "pre-treated" with salt, pepper, my own dry rub, garlic, and oregano and left to rest and come to room temperature.
I set the oven to 430 F, and put an iron skillet inside to warm up with the oven. When ready to cook the steak, I put the skillet on one of the "turbo" burners, add a little oil, wait until it begins to smoke and sear the steak for 2 minutes on each side---then into the oven for 2 min. Then remove from the oven, plate and let rest for about 5 minutes.
On top is a mixture of mushrooms (quartered) with diced tomatoes and green chilies braised in butter. The white substance---sour cream from my cauliflower.
My wife and I share a steak---two steak dinners are a thing of the past, as are the formally common baked potatoes
Last edited by Dave Grubb; 09-17-2020 at 03:10 PM.
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