Pan-Fried Porterhouse Steaks with Lynchburg Pan Sauce

In Beef by Dave DeWittLeave a Comment

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’s worth it. Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce.

porterhouse steak on knife

Pan-Fried Porterhouse Steaks with Lynchburg Pan Sauce Ingredients

  • 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 Daniels Tennessee Whiskey


  1. 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.
  2. 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.
Photo by Nadin Sh from Pexels


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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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