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Recipe details

Mustard-Crusted Pan-Seared Beef Porterhouse Steak with Cider Apples

EN RU

A bone-in beef porterhouse steak coated with mustard and garlic, pan-seared, rested, and served with browned apples reduced with cider, butter, and thyme. A dinner idea with ingredients and cooking steps in one place.

≈ 258 kcal/100 g · ≈ 968 kcal/serving

32 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

beef porterhouse steak340 g · 1 bone-in steak, about 1¼ inches thick
whole-grain mustard16 g
garlic, grated1 pcs
kosher salt3 g
canola oil15 ml
tart apple, thinly sliced150 g
apple cider60 ml
unsalted butter14 g
fresh thyme leaves1 g

Cookware and utensils

Heavy stainless-steel skillet
Tongs
Instant-read thermometer
Small bowl
Cutting board

Directions

01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Dry
Time
2 min
Temperature
Room temperature
02
Stir the mustard and garlic together in the bowl.
Products
whole-grain mustard — 16 g; garlic, grated — 1 pcs
Action
Mix
Time
1 min
Temperature
Room temperature
03
Season both sides of the steak with salt.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick; kosher salt — 3 g
Action
Season
Time
1 min
Temperature
Room temperature
04
Spread the mustard mixture over both broad sides of the steak.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick; whole-grain mustard — 16 g; garlic, grated — 1 pcs
Action
Coat
Time
2 min
Temperature
Room temperature
05
Heat the canola oil in the skillet over medium-high heat.
Products
canola oil — 15 ml
Action
Heat
Time
3 min
Temperature
About 400°F / 205°C pan surface
06
Sear the steak for 5 minutes on the first side.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
5 min
Temperature
Medium-high heat
07
Sear the steak for 4 minutes on the second side.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
08
Transfer the steak to the cutting board and rest it.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Rest
Time
7 min
Temperature
Resting, loosely covered
09
Sauté the apple slices in the skillet.
Products
tart apple, thinly sliced — 150 g
Action
Sauté
Time
3 min
Temperature
Medium heat
10
Pour the cider into the skillet.
Products
apple cider — 60 ml
Action
Deglaze
Time
1 min
Temperature
Medium heat
11
Reduce the cider until it lightly coats the apples.
Products
tart apple, thinly sliced — 150 g; apple cider — 60 ml
Action
Reduce
Time
3 min
Temperature
Medium heat
12
Stir the butter and thyme into the apples.
Products
unsalted butter — 14 g; fresh thyme leaves — 1 g
Action
Finish
Time
1 min
Temperature
Low heat
13
Check that the thickest part of the steak reaches 145°F / 63°C
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Serve
Time
1 min
Temperature
145°F / 63°C internal temperature
14
carve it from the bone
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Serve
Time
1 min
Temperature
145°F / 63°C internal temperature

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