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  • Summary

    Only a few steaks can be classified as perfect. The porterhouse is one of them. A peerless cut consisting of a supple, ample-size filet and a robust strip joined by the T-bone, it compromises nothing in taste or presentation. Just season with salt and pepper and cook it to your notion of perfection. The earthy sweetness in a side of crunchy shoestring potatoes completes this indulgent yet unpretentious feast.

    Ingredients

    • 1 porterhouse steak (2 to 2 1/4 inches thick)
    • Coarse salt and freshly ground pepper
    • 1 large russet potato, peeled
    • Safflower or peanut oil, for frying

    Instructions

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