Marinara Smothered Porterhouse Steak

Yes, I feel guilty...but I'm sharing the recipe anyway, it was delicious, the deep, nutty saltiness of the cheese combined with the marinara sauce that's infused with a little extra meaty flavor...It was like an extra amplified meatball without all the fillers, lol. Enjoy!

• (1) 8oz. thin sliced porterhouse steak
• 3/4 cup good marinara sauce
• good Parmesan Reggiano cheese, a little grated and some thinly sliced
• freshly ground black pepper

Pour the marinara sauce into a heavy bottomed pan that has a tight fitting lid. Place the steak on top of the sauce and cover. Bring to a simmer on high heat. Once it's bubbling away, lower the heat to low and cook for 5 minutes, using the 5 minute mark as a guide for a well-done steak. Allow the steak to rest for a few minutes. Place your steak on the plate with a nice amount of sauce on it, placing the extra sauce on the side. (This is especially great to top a pasta or potato side dish.) Sprinkle the cheese and arrange the thinly sliced cheese on top of the steak. The thin slices gives it an extra nutty and salty flavor. Grind a little fresh pepper over the steak and the sauce. Serves 1 or 2 to share, as a light meal.