Sycamore is subject to attacks of anthracnose in wet, cool springs. The disease causes moderate to severe leaf drop and many trees are removed with this disease each year in our major cities. Many trees also defoliate early in the fall due to lace bug infestation.
About 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper.Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.bout 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper.
Place the steaks over the hottest part of the fire and cook until well seared on 1 side, 6 to 8 minutes. Then move them to the medium hot part of the grill and cook, turning once, until they are done the way you like them, 10 to 15 minutes more for rare.Check for doneness. 2 giant (2 to 2 1/2-inch thick) porterhouse (or T-bone) steaks, about 2 pounds each. 2  1/2 cup olive oil (1/4 cup for steak, 1/4 cup for mushrooms). 3  Salt and freshly ground black pepper. 4  1 1/2 pounds mixed large mushrooms (portobellos, shiitake, creminis, chanterelles, oyster, or other kinds), trimmed.