Hey Amy!

When I spotted this recipe last summer, I had to try it.  My dearest and best loves Tabasco.  When we are out eating, he puts it on fries, eggs, sandwiches, just about everything that is put in front of him.  It’s a great recipe for Independence day, and if you decide to try it, invite Gregg.

Ingredients:

1 bunch watercress
6 Tbsp. butter, softened
4 porterhouse steaks, 8 0z. each.
4 tsp. Tabasco sauce
salt and pepper

Finely chop enough watercress to fill 4 Tbsp.  Reserve a few watercress leaves for the garnish.  Place butter in a small bowl and beat in the chopped watercress until fully incorporated.  Cover and let chill in the refrigerator while you prepare the steaks.

Rub each steak with 1 tsp. of Tabasco on both sides.  If you love Tabasco as much as Gregg, use more.  Season to taste with salt and pepper.  Cook steaks according to your taste–2 1/2 minutes each side for rare, 4 minutes for medium and 6 minutes for well done.  Transfer to serve and garnish with the reserved leaves and a giant plop of the watercress butter.

I once added Tabasco in the butter.  It was too much for me, but was practically perfect in every way for Gregg.  Enjoy!

xo–me

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