Broiled Porterhouse steak
1/2 cup butter
1/4 teaspoon salt
Yolks 3 eggs
1 tablespoon cold water
1 tablespoon Worcestershire Sauce
1/2 tablespoon lemon juice
1/2 tablespoon finely chopped parsley
Few grains cayenne
Divide butter in three pieces. Put one piece in saucepan with yolks of eggs slightly beaten and mixed with water and lemon juice. Mix the yolks with 2 tablespoons of water in a small pan. Beat with a wire whisk for about 30 seconds, or until the mixture is pale and foamy. Place over very low heat and whisk for 2-3 minutes, or until thick and the whisk leaves a trail- do not let the pan get too hot or you will have scrambled eggs. Remove from heat.
Add the cooled butter, a little at a time, whisking well between each addition. Try to avoid using the milky butter whey in the bottom of the pan.
Add parsley, and seasonings. Pour one-half sauce on a serving dish, lay a broiled porterhouse steak on sauce, and cover steak with remaining sauce. Garnish with parsley.
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