Planked porterhouse steak

Yield: 4 servings

Measure Ingredient
1 \N Porterhouse steak; cut 2\" thick
2 cups Potatoes, mashed
¼ cup Butter; melted
\N \N Salt & pepper; to taste
¼ cup Parsley, fresh; chopped
6 slices Lime
\N \N -- The Nero Wolfe Cookbook
\N \N by Rex Stout

Procure a porterhouse steak of fine-grained texture, bright red in color and well-marbled with fat. Trim off the excess fat and wipe with a clean cloth. Heat a wire broiler, grease it with some of the fat, and broil the steak over a hot charcoal fire for three minutes on each side. Take a well-seasoned oak plank which has never been washed but which has been kept scrupulously clean by being scraped with a dull knife and wiped with good olive oil. Lay the steak on the plank, surround with a border of fluffy mashed potatoes, and put in a hot (450 F) oven. After nine minutes, brush the potatoes over with the melted butter and salt and pepper the steak. Return to the oven for five minutes, remove, paint with butter, sprinkle with parsley, garnish with the slices of lime, and serve at once.

Submitted By SAM WARING On 07-12-95

Similar recipes