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Recipe details
Pan-Seared Beef Porterhouse Steak with Mushroom-Shallot Pan Sauce
A bone-in Beef Porterhouse Steak dry-brined for a concentrated crust, pan-seared, and served with a savory mushroom-shallot sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 185 kcal/100 g · ≈ 1,257 kcal/serving
50 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 steak450 g · about 1 1/2 inches thick, bone-in
cremini mushrooms150 g
shallot40 g
unsalted beef stock120 ml
unsalted butter15 g
olive oil15 ml
kosher salt4 g
black pepper1 g
fresh parsley5 g
Cookware and utensils
12-inch heavy skillet
Small skillet or saucepan
Tongs
Instant-read meat thermometer
Wire rack and plate
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Rub the steak with the kosher salt and place it uncovered on a wire rack over a plate.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in; kosher salt — 4 g
Action
Dry-brine
Time
30 min
Temperature
Refrigerator, 40°F/4°C
03
Season the dry-brined steak with black pepper.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in; black pepper — 1 g
Action
Pepper
Time
1 min
Temperature
Room temperature
04
Heat 2 teaspoons olive oil in the heavy skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat oil
Time
2 min
Temperature
Medium-high heat
05
Sear the steak for 4 minutes on the first side.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Sear
Time
4 min
Temperature
Medium-high heat
06
Flip the steak with tongs and sear the second side for 4 minutes.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Flip and sear
Time
4 min
Temperature
Medium-high heat
07
Cook the steak until its center reaches 135°F/57°C for medium doneness.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Check temperature
Time
3 min
Temperature
Final internal temperature 135°F/57°C
08
Transfer the steak to a plate and rest it for 5 minutes.
Products
steak — 450 g · about 1 1/2 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm room temperature
09
Heat the remaining olive oil in a small skillet over medium heat.
Products
olive oil — 15 ml
Action
Heat oil
Time
1 min
Temperature
Medium heat
10
Sauté the mushrooms and shallot until browned and softened.
Products
cremini mushrooms — 150 g; shallot — 40 g
Action
Sauté
Time
5 min
Temperature
Medium heat
11
Pour the beef stock into the skillet.
Products
unsalted beef stock — 120 ml
Action
Add stock
Time
1 min
Temperature
Medium heat
12
Simmer the mushroom sauce until reduced by about one-third.
