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Recipe details
Beef Porterhouse Steak with Balsamic Mushrooms
A bone-in beef porterhouse steak hard-seared in cast iron and served with browned cremini mushrooms, shallot, thyme, and balsamic vinegar. A quick dinner idea, ready in 30 minutes.
≈ 173 kcal/100 g · ≈ 1,160 kcal/serving
30 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 steak400 g · about 1 1/2 inches thick
cremini mushrooms, halved170 g
shallot, sliced50 g
olive oil15 ml
unsalted butter14 g
balsamic vinegar15 ml
fresh thyme leaves2 g
kosher salt4 g
black pepper1 g
Cookware and utensils
12-inch cast-iron skillet
tongs
instant-read thermometer
cutting board
Directions
01
Pat the beef porterhouse steak completely dry and season both sides with kosher salt and black pepper.
Products
steak — 400 g · about 1 1/2 inches thick; kosher salt — 4 g; black pepper — 1 g
Action
Dry and season
Time
2 min
Temperature
room temperature
02
Heat the cast-iron skillet over high heat until it is visibly smoking.
Products
No products at this step
Action
Heat cast iron
Time
5 min
Temperature
high heat
03
Add the olive oil and place the bone-in steak in the skillet.
Products
olive oil — 15 ml; steak — 400 g · about 1 1/2 inches thick
Action
Add oil and steak
Time
1 min
Temperature
smoking-hot skillet
04
Hard-sear the steak for 3 minutes without moving it.
Products
steak — 400 g · about 1 1/2 inches thick
Action
Hard-sear first side
Time
3 min
Temperature
high heat
05
Turn the steak and hard-sear the second side for 3 minutes.
Products
steak — 400 g · about 1 1/2 inches thick
Action
Hard-sear second side
Time
3 min
Temperature
high heat
06
Transfer the steak to a cutting board and rest it for 7 minutes.
Products
steak — 400 g · about 1 1/2 inches thick
Action
Rest steak
Time
7 min
Temperature
warm
07
Cook the mushrooms and shallot in the skillet for 5 minutes until browned.
