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Recipe details
Beef Porterhouse Steak, garlic-herb pan-seared with mushrooms
A bone-in beef porterhouse steak pan-seared with garlic and thyme, served with sautéed mushrooms and shallots. A dinner idea with ingredients and cooking steps in one place.
≈ 174 kcal/100 g · ≈ 1,221 kcal/serving
43 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 steak450 g · 1 bone-in steak, about 1½ inches thick
cremini mushrooms180 g
shallot40 g
unsalted butter10 g
olive oil12 g
garlic cloves2 pcs
fresh thyme2 pcs
kosher salt4 g
black pepper1 g
Cookware and utensils
Large skillet
Small skillet
Tongs
Instant-read thermometer
Cutting board
Directions
01
Pat the beef porterhouse steak dry and season it with salt and pepper.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick; kosher salt — 4 g; black pepper — 1 g
Action
Season
Time
3 min
Temperature
Room temperature
02
Heat the olive oil in a large skillet over high heat.
Products
olive oil — 12 g
Action
Heat
Time
2 min
Temperature
High heat
03
Sear the steak for 3 minutes on each broad side.
Products
steak — 450 g · 1 bone-in steak, about 1½ inches thick
