Porterhouse steak with garlic and sherry Serving Size - 6 Prepared By - Sarah Recipe Rating
			4 porterhouse steaks about 6-8 oz – cut into 1 inch cubes 5 garlic cloves Salt and pepper 3 tbsp olive oil 1/2 C Spanish sherry parsley, coarsely chopped for garnish
			Cut the steaks into 1 inch cubes and put in a large shallow dish. Slice 3 of the garlic cloves and set aside. Finely chop the remaining garlic cloves and sprinkle over the steak cubes. Season generously with pepper and mix together well. Cover and let marinate in the refrigerator for 1-2 hours. Heat the oil in a large skillet, then add the garlic slices and cook over low heat, stirring for 1 minute or until golden brown. Increase the heat to medium-high, then add the steak cubes and cook, stirring constantly for 2-3 minutes, or until golden browned and almost cooked to your liking. Add the sherry and cook until evaporated slightly. Season to taste with salt and turn into a warmed serving dish. Garnish with parsley and sever hot. Accompanied with crusty bread.