Porterhouse & Cioppolinis

One food that I don't make often enough at home is steak.

The reason being is that I never seem to be able to prepare a dry aged, great tasting, seasoned just right, succulent, perfectly cooked piece of meat.

I leave that up to the experts. I LOVE a good steak. There are too many great steakhouses that do it right. I love ordering the traditional steakhouse sides like creamed spinach, or potatoes au gratin to accompany my man food, and of course a great big glass of heavy Bordeaux for me, please.

But, there is a price to pay for hanging out with the big boys.
I have noticed the last few times we have gone out to a steakhouse in NY or even a Ruth's Chris chain, the price of the steak, a la carte is $42., and that's minimum, and it comes with nothing, just the moo on the plate.

Well, tis the time to cut down on steakhouse consumption, so I am going to try cooking my favorite cut of steak (which is porterhouse) in my new Lodge cast iron skillet.



Ribeye and porterhouse are the best cuts of meat, because they have a bone (which always add more flavor, whether it be chicken or beef), and nice marbling, and also an extra bonus, the porterhouse cut has a piece of the filet attached.

Yes, I have been known to chew the fat.



My luck, Prime was on sale at my market for half of what it usually costs, so I bought 2 beautiful steaks.



I took them out of the fridge and left them on the counter for an hour plus to come to room temperature. I seasoned them with a swipe of olive oil and lots of kosher salt and tons of cracked black pepper.



I heated up my cast iron skillet and threw the beauties in the pan. I like my steak medium, so cooked them 4 minutes on each side, and let them rest on the counter a few minutes before cutting, so that the juices distribute nicely.

In the same skillet, I threw in a bunch of cut up little red cioppolini onions that I bought at the farmers' market last weekend.



Towards the end of cooking them, I splashed them with a bit of balsamic vinegar to glaze them and served them on top of the steaks!

This was fantastic! I will be adding steak to my cast iron cooking (which I am really enjoying!).