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Recipe details

Pepper-Crusted Pan-Seared Beef Porterhouse Steak with Red-Wine Mushrooms

EN RU

A pepper-crusted porterhouse steak pan-seared and served with cremini mushrooms reduced in red wine, butter, and parsley. A dinner idea with ingredients and cooking steps in one place.

≈ 188 kcal/100 g · ≈ 1,042 kcal/serving

35 minMediumFusion

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
coarsely crushed black peppercorns5 g
kosher salt3 g
olive oil15 ml
cremini mushrooms, sliced115 g
shallot, finely chopped0.25 pcs
dry red wine60 ml
unsalted butter14 g
chopped parsley4 g

Cookware and utensils

Cast-iron 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
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
03
Press the crushed pepper onto both broad sides of the steak.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick; coarsely crushed black peppercorns — 5 g
Action
Coat
Time
2 min
Temperature
Room temperature
04
Heat the olive oil in the skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
3 min
Temperature
About 400°F / 205°C pan surface
05
Sear the steak for 4 minutes on the first side.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
06
Sear the steak for 3 minutes on the second side.
Products
beef porterhouse steak — 340 g · 1 bone-in steak, about 1¼ inches thick
Action
Sear
Time
3 min
Temperature
Medium-high heat
07
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
08
Sauté the mushrooms and shallot in the skillet.
Products
cremini mushrooms, sliced — 115 g; shallot, finely chopped — 0.25 pcs
Action
Sauté
Time
5 min
Temperature
Medium heat
09
Pour the red wine into the skillet.
Products
dry red wine — 60 ml
Action
Deglaze
Time
1 min
Temperature
Medium heat
10
Reduce the wine and mushrooms until lightly thickened.
Products
dry red wine — 60 ml; cremini mushrooms, sliced — 115 g; shallot, finely chopped — 0.25 pcs
Action
Reduce
Time
4 min
Temperature
Medium heat
11
Stir the butter and parsley into the sauce.
Products
unsalted butter — 14 g; chopped parsley — 4 g
Action
Finish
Time
1 min
Temperature
Low heat
12
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
13
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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