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Recipe details
Beef Porterhouse Steak, Pan-Seared with Garlic-Herb Mushroom Sauce
A bone-in Beef Porterhouse Steak pan-seared with garlic and herbs, served with a bright mushroom and lemon pan sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 163 kcal/100 g · ≈ 916 kcal/serving
40 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef porterhouse steak340 g · about 1 1/4 inches thick
cremini mushrooms, sliced140 g
shallot, finely chopped35 g
garlic clove, minced1 pcs
olive oil15 ml
lemon juice15 ml
fresh parsley, chopped8 g
fresh thyme leaves2 g
kosher salt3 g
black pepper1 g
Cookware and utensils
12-inch cast-iron skillet
Tongs
Instant-read meat thermometer
Cutting board
Directions
01
Pat the steak dry and season both sides with salt and pepper.
Products
steak — 340 g · about 1 1/4 inches thick; kosher salt — 3 g; black pepper — 1 g
Action
Dry and season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in the cast-iron skillet over high heat.
Products
olive oil — 15 ml
Action
Heat oil
Time
2 min
Temperature
about 205°C / 400°F
03
Sear the steak on the first side until deeply browned.
Products
steak — 340 g · about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
high heat
04
Turn the steak and sear the second side.
Products
steak — 340 g · about 1 1/4 inches thick
Action
Turn and sear
Time
4 min
Temperature
high heat
05
Reduce the heat and cook the steak until its thickest part reaches 145°F / 63°C.
Products
steak — 340 g · about 1 1/4 inches thick
Action
Finish steak
Time
5 min
Temperature
145°F / 63°C minimum
06
Transfer the steak to a cutting board and rest it.
Products
steak — 340 g · about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
warm
07
Cook the mushrooms and shallot in the skillet until the mushrooms release their moisture and brown.
