Tuesday, November 01, 2005

Steak Scapolo

Are you into the 'sizzle' or the steak? This recipe is definately a keeper!! We have it maybe twice a year because the price of a Porterhouse or T-Bone steak is prohibitive. It is best cooked OUTSIDE on a superhot, high flame propane grill in a cast iron skillet. You can do it inside if you have a real high suction hood vent that vents to the outside.


1 1/2 - 2 Lb thick Porterhouse or T-Bone steak
1 TBS Brown Mustard
3 TBS water
1 TBS butter
1 TBS Olive oil
Garlic Salt
2+ TBS Heavy Cream


Mix mustard and water. Brush mixture on one side of the steak. Sprinkle on garlic salt. pepper, and cumin; pierce the steak every half-inch with a meat fork. In the meantime, melt the butter and add the olive oil.

Turn flame to as high as it will go. Place skillet with the oil and butter on the flame until it smokes and the skillet is VERY hot. Brown one side of the steak. Remove steak from pan . Reheat pan to smoking again; brown second side of steak. While the steak is cooking on the second side and still smoking, pour in the gin. BE VERY CAREFUL HERE BECAUSE THE PAN WILL FLAME UP AND FURTHER SEAR THE STEAK SURFACE!!! Reduce heat and cook the steak to your preference of doneness.

When cooked to your liking, remove the steak, add heavy cream and whisk constantly until you have a thick sauce.

We generally serve this with linguini, a salad or antipasto (both posted here) and garlic bread, but it can be served with just about anything you want. Pour sauce over steak and pasta.

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