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Recipe details
Beef Porterhouse Steak with Pepper Crust and Shallot Pan Sauce
A bone-in beef porterhouse steak with a cracked-black-pepper crust is pan-seared, rested, and served with a reduced beef-stock and shallot sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 239 kcal/100 g · ≈ 990 kcal/serving
35 minMediumAmerican
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
kosher salt6 g
coarsely cracked black peppercorns7 g
canola oil15 ml
shallot, finely chopped35 g
low-sodium beef stock60 ml
red wine vinegar5 ml
unsalted butter14 g
Cookware and utensils
12-inch cast-iron skillet
Instant-read thermometer
Tongs
Small bowl
Cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both flat sides and the edges of the steak with kosher salt.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; kosher salt — 6 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Press the cracked black peppercorns onto both sides and the edges of the steak.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick; coarsely cracked black peppercorns — 7 g
Action
Crust
Time
2 min
Temperature
Room temperature
04
Heat the canola oil in the skillet over medium-high heat.
Products
canola oil — 15 ml
Action
Heat
Time
3 min
Temperature
400°F / 205°C pan surface
05
Sear the steak for 4 minutes on the first side.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
06
Turn the steak with tongs and sear the second side for 4 minutes.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Turn and sear
Time
4 min
Temperature
Medium-high heat
07
Transfer the steak to the cutting board and rest it for 8 minutes.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Rest
Time
8 min
Temperature
Warm
08
Cook the shallot in the skillet for 2 minutes.
Products
shallot, finely chopped — 35 g
Action
Sauté
Time
2 min
Temperature
Medium heat
09
Add the beef stock and red wine vinegar to the skillet and reduce the liquid for 3 minutes.
Products
beef porterhouse steak — 60 ml; red wine vinegar — 5 ml
Action
Reduce
Time
3 min
Temperature
Medium heat
10
Whisk the butter into the reduced sauce.
Products
unsalted butter — 14 g
Action
Whisk
Time
1 min
Temperature
Off heat
11
Carve the rested steak from the bone and serve it with the shallot sauce.
Products
beef porterhouse steak — 340 g · about 1 1/4 inches thick
Action
Carve and serve
Time
1 min
Temperature
Final internal temperature 145°F / 63°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
