Miss Mary Bobo's Pan-Fried Porterhouse Steaks with Lynchburg Pan Sauce
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," say the cooks at Miss Mary's.

2 choice steaks (50-60g each), cut 2-3cm thick
Salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter or margarine
2 teaspoons Worcestershire sauce
65ml Jack Daniel's Tennessee whiskey

Sprinkle the dry steaks with salt and pepper. Heat 12-inch cast-iron skillet over medium heat for 10 minutes. Coat with oil. Place steaks in pan and 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. Remove from skillet and rest on a board while you make the special Lynchburg pan sauce.

Melt butter in skillet; stir in Worcestershire sauce and whiskey. Bring to a boil; cook 1-2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve with vegetables and potatoes of your choice. Makes 2 servings.