If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast-iron skillet. It'll cause a good bit of smoke in the kitchen, but it&rquo;s worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce.
2 porterhouse steaks (1 to 1 1/4 pounds each), cut 1 to 1 1/4 inches thick
Salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter or margarine
2 teaspoons Worcestershire sauce
1/4 cup Jack Daniel&rquo;s Tennessee Whiskey
Dry the steaks and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil. Place steaks in pan; cook, until seared and brown on one side, about 5 minutes.
Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium. Remove from skillet. Melt butter in skillet; stir in Worcestershire sauce and whiskey. Bring to a boil; cook 1 to 2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve.