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Recipe details
Pan-Seared Beef Porterhouse Steak with Shallot Pan Sauce
A bone-in beef porterhouse steak is pan-seared and finished with a quick shallot and beef-stock pan sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 241 kcal/100 g · ≈ 1,114 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 steak397 g · 1 steak, about 1 1/2 inches thick
olive oil15 ml
shallot, finely chopped35 g
low-sodium beef stock120 ml
unsalted butter14 g
kosher salt2.5 g
freshly ground black pepper0.6 g
Cookware and utensils
12-inch stainless-steel skillet
tongs
instant-read thermometer
small bowl
cutting board
Directions
01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 397 g · 1 steak, about 1 1/2 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the steak with kosher salt and black pepper.
Products
beef porterhouse steak — 397 g · 1 steak, about 1 1/2 inches thick; kosher salt — 2.5 g; freshly ground black pepper — 0.6 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the olive oil in the skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
400°F / 205°C pan surface
04
Sear the steak for 4 minutes on the first side.
Products
beef porterhouse steak — 397 g · 1 steak, about 1 1/2 inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
05
Flip the steak and sear it for 3 minutes on the second side.
Products
beef porterhouse steak — 397 g · 1 steak, about 1 1/2 inches thick
Action
Flip and sear
Time
3 min
Temperature
Medium-high heat
06
Transfer the steak to the cutting board and cover it loosely with foil.
Products
beef porterhouse steak — 397 g · 1 steak, about 1 1/2 inches thick
Action
Rest
Time
8 min
Temperature
Resting
07
Cook the shallot in the skillet for 2 minutes.
Products
shallot, finely chopped — 35 g
Action
Cook
Time
2 min
Temperature
Medium heat
08
Pour the beef stock into the skillet and simmer it for 4 minutes.
Products
beef porterhouse steak — 120 ml
Action
Simmer
Time
4 min
Temperature
Simmering
09
Whisk the butter into the reduced sauce.
Products
unsalted butter — 14 g
Action
Whisk
Time
1 min
Temperature
Low heat
10
Return the steak briefly to the skillet and heat it until its center reaches 145°F / 63°C.
Products
beef porterhouse steak — 397 g · 1 steak, about 1 1/2 inches thick
Action
Finish heating
Time
3 min
Temperature
145°F / 63°C internal temperature
11
Spoon the shallot sauce over the whole bone-in steak and serve.
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