Pan-Fried Porterhouse Steaks With Lynchburg Pan Sauce

• 2 (1 -1 1/4 lb) porterhouse steaks, cut 1 to 1 1/4 inches thick
• salt and pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons Worcestershire sauce
• 1/4 cup jack daniel's tennessee whiskey

1. Dry steaks; sprinkle with salt and pepper.
2. Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil.
3. 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.
4. Remove from skillet.
5. For sauce:
6. Melt butter in skillet; stir in Worcestershire sauce and whiskey.
7. Bring to a boil; cook 1 to 2 minutes.
8. Slice steaks, if desired.
9. Pour sauce over steaks and serve.

porterhouse steaks, salt, vegetable oil, butter, worcestershire sauce, tennessee whiskey

Taken from www.food.com/recipe/pan-fried-porterhouse-steaks-with-lynchburg-pan-sauce-132972 (may not work)