Pan-Broiled Steak
| Yield: | 4 Servings |
| Categories: |
| 1 | (1 1/2- to 2-inch-thick) | |
| Porterhouse, T-bone, | ||
| Club, rib-eye or strip | ||
| Steak | ||
| Salt, preferably sea salt | ||
| Coarsely ground black | ||
| Pepper1/4 cup red wine, | ||
| Brandy, beef stock or (as a | ||
| Last | ||
| Resort) water | ||
| 2 | tb | Butter |
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