On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1
> wrote:

>Dinner Tonight:
>A 1 1/3 pound USDA Choice Porterhouse steak

That steak is known as a 'T-Bone' steak in Australia (although the
T-Bone steak contains our Porterhouse steak).
http://www.lifehacker.com.au/2013/06...erhouse-steak/

Everyone but me seems to like t-bones... they say the leaving the bone
in adds flavour but I've never noticed any difference. I much prefer
the Porterhouse because it doesn't have the bone and cooks more
evenly.

>fried in butter to medium rare,

I have to agree with the other comments when they say it's overcooked
and not cooked very well, sorry.

IMO, half your problem is that pan. Get a heavy, cast iron pan to cook
steaks. It'll take time to season the cast iron pan but it's well
worth it. Use butter (with a dash of suitable oil to increase the
smoke point) and get that pan *hot*.

Remove as much remaining blood from the steak as possible which will
help it to brown evenly and be as tender as possible. I use a clean
tea towel to dry the steak out, then into the hot pan. I like my
steaks medium-rare (not your version of it, LOL