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Recipe details

Mustard-Crusted Pan-Seared Beef Porterhouse Steak with Tangy Green Beans

EN RU

A bone-in beef porterhouse steak coated with Dijon mustard and garlic is pan-seared until crusted and served with buttery green beans finished with red wine vinegar. A dinner idea with ingredients and cooking steps in one place.

≈ 190 kcal/100 g · ≈ 1,162 kcal/serving

32 minMediumAmerican

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 steak397 g · about 1 1/4 inches thick
Dijon mustard15 ml
garlic, finely grated1 pcs
kosher salt3 g
olive oil15 ml
unsalted butter14 g
green beans, trimmed150 g
red wine vinegar15 ml

Cookware and utensils

Heavy skillet
Instant-read thermometer
Tongs
Small bowl
Cutting board

Directions

01
Mix the Dijon mustard and grated garlic in the small bowl.
Products
Dijon mustard — 15 ml; garlic, finely grated — 1 pcs
Action
Mix
Time
1 min
Temperature
Room temperature
02
Pat the steak dry with paper towels and season it with kosher salt.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick; kosher salt — 3 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Spread the mustard mixture over the top and sides of the steak.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick; Dijon mustard — 15 ml; garlic, finely grated — 1 pcs
Action
Coat
Time
1 min
Temperature
Room temperature
04
Heat the olive oil in the heavy skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
3 min
Temperature
400°F / 205°C skillet surface
05
Place the steak mustard-side down and sear it for 4 minutes.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Sear crust
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 — 397 g · about 1 1/4 inches thick
Action
Turn and sear
Time
4 min
Temperature
Medium-high heat
07
Add the butter and green beans to the skillet and cook the beans for 5 minutes while stirring.
Products
unsalted butter — 14 g; green beans, trimmed — 150 g
Action
Sauté
Time
5 min
Temperature
Medium heat
08
Check the thickest part of the steak with the thermometer and remove it at 145°F / 63°C.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Check temperature
Time
1 min
Temperature
145°F / 63°C internal temperature
09
Rest the steak for 5 minutes on the cutting board.
Products
beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Rest
Time
5 min
Temperature
Warm
10
Toss the green beans with the red wine vinegar and serve them with the bone-in steak.
Products
green beans, trimmed — 150 g; red wine vinegar — 15 ml; beef porterhouse steak — 397 g · about 1 1/4 inches thick
Action
Finish and serve
Time
2 min
Temperature
Hot

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