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Recipe details
Beef Porterhouse Steak with Pepper Crust, Shallot Pan Sauce and Arugula
A bone-in beef porterhouse steak is pan-seared and served with shallot pan sauce and lemon-dressed arugula. A dinner idea with ingredients and cooking steps in one place.
≈ 182 kcal/100 g · ≈ 862 kcal/serving
40 minMediumFusion
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 steak340 g · 1 bone-in steak, about 1 inch thick
neutral cooking oil10 ml
coarsely cracked black pepper5 g
kosher salt3 g
shallot, thinly sliced35 g
unsalted beef stock60 ml
red wine vinegar10 ml
baby arugula60 g
lemon juice10 ml
Cookware and utensils
12-inch heavy skillet
Tongs
Instant-read thermometer
Cutting board and chef’s knife
Small bowl and spoon
Directions
01
Pat the steak dry with paper towels.
Products
steak — 340 g · 1 bone-in steak, about 1 inch thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the steak with salt and cracked black pepper.
Products
steak — 340 g · 1 bone-in steak, about 1 inch thick; kosher salt — 3 g; coarsely cracked black pepper — 5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Heat the oil in the skillet over medium-high heat until it shimmers.
Products
neutral cooking oil — 10 ml
Action
Heat
Time
3 min
Temperature
400°F / 205°C
04
Sear the steak for 4 minutes on the first side.
Products
steak — 340 g · 1 bone-in steak, about 1 inch thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
05
Sear the steak for 3 to 4 minutes on the second side.
Products
steak — 340 g · 1 bone-in steak, about 1 inch thick
Action
Sear
Time
4 min
Temperature
Medium-high heat
06
Rest the steak on a cutting board for 8 minutes.
Products
steak — 340 g · 1 bone-in steak, about 1 inch thick
Action
Rest
Time
8 min
Temperature
Resting temperature
07
Cook the shallot in the same skillet until softened.
Products
shallot, thinly sliced — 35 g
Action
Cook
Time
3 min
Temperature
Medium heat
08
Add the stock and vinegar to the skillet and reduce the liquid by half.
Products
unsalted beef stock — 60 ml; red wine vinegar — 10 ml
Action
Reduce
Time
4 min
Temperature
Medium-high heat
09
Toss the arugula with lemon juice in a bowl.
Products
baby arugula — 60 g; lemon juice — 10 ml
Action
Toss
Time
1 min
Temperature
Room temperature
10
Check the steak with the thermometer and serve it whole with the sauce and arugula.
Products
steak — 340 g · 1 bone-in steak, about 1 inch thick; baby arugula — 60 g
Action
Check and serve
Time
1 min
Temperature
145°F / 63°C minimum internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
