Porterhouse Steak with Home-made Gravy

For our 8th wedding anniversary, my hubby requested for a home-made steak dinner. My brother used to own a grill and restaurant here in Quezon City. It's a good thing that I got hold of his steak and gravy recipe before he went to the States. I hope I did justice to this dish...I think I did, hubby ate it all up with much gusto!

PORTERHOUSE STEAK

Ingredients:

Sirloin steak aka Porterhouse steak, about 2 cm thick

Salt

Ground Black Pepper

Paprika

Mama Sita's Oyster Sauce

Lea & Perrins Worcestershire Sauce

Olive Oil

1. Season each slice of steak one at a time. Rub both sides of the steak with a pinch or more of rock salt (depends on size and thickness), a pinch ground black pepper, and a pinch of paprika. Add in about 1 tablespoon of Oyster Sauce and about 4 drops of Worcestershire Sauce on each side. Finish-off with a coating of Olive Oil, about 1 tablespoon on each side of the steak, as well. Let it marinate for at least 40 minutes.

2. Oil the pan with about 1 - 2 tablespoons of oil over high heat. Wait until the pan starts to smoke before putting on your steak. I found a useful guide on cooking steaks according to doneness. Kindly check out this website:  https://neesvigs.com/index.php?page=steak-cooking-guide. Cooking steaks will also depend on the thickness. I cooked mine for about 1- 2 minutes on each side, since it's not too thick and I wanted to achieve the medium well doneness. 

3. If you want your steak to be as juicy as possible: a) don't overcook it, as all the juices will evaporate from the meat; b) allow your steak to rest for 5-7 minutes. Resting gives the juices time to be redistributed all over the steak instead if being concentrated at the center.

HOME-MADE GRAVY

Ingredients:

4 tablespoons butter

1/2 cup flour

2 cups of water or beef broth

1 Knorr beef bouillon cube

1/3 cup milk

Beef drippings about 2 tablespoons

Salt and ground Pepper to taste

Heat up the pan and add in the flour. Cook until the flour turns golden brown (Mix it constantly and be careful not to burn!). Add in the butter and mix well until the flour absorbs the butter completely. Add in the drippings and 1 cup of water. Whisk or mix well to dissolve lumps. Add another cup of water and let it simmer. Add the milk, bouillon cube and a pinch of pepper. Let it simmer until it reaches a thick consistency. If it becomes too thick add a little more water. Taste the gravy and add a pinch of salt or pepper according to taste.

*General rule of thumb: 2 tablespoons of flour, plus 2 tablespoons of butter to 1 cup of broth (http://startcooking.com/how-to-make-gravy)