Pan Seared Porterhouse Steak, Sauteed Asparagus and Potato Salad

From Fusion Meals

From Fusion Meals

Background:

I had a simple yet delicious meal of pan seared Porterhouse steak, asparagus sauteed in butter and potato salad (from yesterday - see previous post) tonight.  The steak tonight was cooked medium rare and was quite tasty - flavorful and tender.  This meal was paired with a South African Cabernet Sauvignon - also very decent.

Prep:

• 1 Porterhouse steak ~ approx. 1 lb. (medium to thick cut)
• 1 bunch of asparagus
• Salt
• Black pepper
• Butter

Cooking:

Steak

• Bring steak up to room temperature by taking steak from fridge at least 1/2 hour or 1 hour before cooking -- Very Important!  If steak is not brought up to room temperature prior to cooking, it will cook unevenly resulting in nearly raw center and overcooked surface
• Season both sides liberally with freshly cracked black pepper and salt
• Add oil to pan and heat pan on high until nearly smoking
• Sear steak ~ 3-4 minutes on each side (turn only once)
• Remove steak from pan and let rest ~ 5-10 min. before serving

Asparagus

• In the same pan, add 1 TB butter
• Add asparagus
• Season lightly with salt (remember, the pan already has residual seasoning from the steak)
• Cook at medium heat for ~ 5 min. or until cooked through