PORTERHOUSE STEAKS

Ingredients:

2	pc	MONTEREY PORTERHOUSE STEAKS
1/8	tsp	iodized fine salt
1/4	tsp	pepper
1	tbsp	Worcestershire sauce
1/4	cup	olive oil

1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED
1-1/2	cups	beef stock
2	tbsp	peppercorns, freshly crushed
1/2	tbsp	liquid seasoning

Procedure:

Rub pork steaks with salt and pepper on both sides. Place steaks in a bowl then add Worcestershire sauce and olive oil. Marinate steaks for at least 1 hour to overnight, chilled.
In a saucepan over medium heat, add flour. Add butter and mix well to form a roux. Add beef stock and whisk to make sure no lumps are formed. Add peppercorns and liquid seasoning. Simmer over low heat for 3-4 minutes. Set aside.
Heat grill pan or charcoal grill over high heat and brush a little oil onto surface. Once grill is smoking hot, lower heat to medium then grill steaks. Cook steaks for 4-5 minutes on each side, making sure meat is cooked all the way through. Serve steaks with gravy.

Makes 2 servings.

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