Pan-seared Porterhouse

I know. I said I’d be on hiatus ‘till the New Year. I’m cheating just a little for a good purpose. Bill and I decided to send a custom-cut porterhouse steak and some Campeche shrimp from Gourmet’s Choice as Holiday gifts to some of his closest work colleagues. While I was working out the details of the order with Jim, I realized that there are probably a lot of folks in the world who might feel a bit daunted by this gorgeous slab of meat.

The truth is that just a few years ago, I myself would have been intimidated. Should I make a sauce to go with it? It’s too cold to grill, so how can I cook it in a skillet? How do I know when it’s done? Read more