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Recipe details

Garlic-herb pan-seared Beef Porterhouse Steak with Mustard Mushrooms

EN RU

A bone-in porterhouse steak pan-seared with garlic and thyme, finished with mustard butter and served over savory mushrooms and spinach. A dinner idea with ingredients and cooking steps in one place.

≈ 157 kcal/100 g · ≈ 844 kcal/serving

35 minMediumOther

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 steak300 g · 1 steak, about 1¼ inches thick
kosher salt3 g
canola oil5 ml
garlic cloves, lightly crushed2 pcs
unsalted butter14 g
fresh thyme leaves2 g
whole-grain mustard5 g
cremini mushrooms, sliced150 g
baby spinach60 g

Cookware and utensils

12-inch cast-iron skillet
Tongs
Instant-read thermometer
Cutting board

Directions

01
Pat the steak dry with paper towels.
Products
beef porterhouse steak — 300 g · 1 steak, about 1¼ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season both sides of the steak with salt.
Products
beef porterhouse steak — 300 g · 1 steak, about 1¼ inches thick; kosher salt — 3 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the canola oil in the skillet over high heat.
Products
canola oil — 5 ml
Action
Heat
Time
3 min
Temperature
High heat
04
Sear the steak for 3 minutes on the first side.
Products
beef porterhouse steak — 300 g · 1 steak, about 1¼ inches thick
Action
Sear
Time
3 min
Temperature
High heat
05
Flip the steak and sear the second side for 3 minutes.
Products
beef porterhouse steak — 300 g · 1 steak, about 1¼ inches thick
Action
Flip and sear
Time
3 min
Temperature
High heat
06
Add the garlic, butter, and thyme to the skillet.
Products
garlic cloves, lightly crushed — 2 pcs; unsalted butter — 14 g; fresh thyme leaves — 2 g
Action
Add
Time
1 min
Temperature
Medium heat
07
Cook the steak in the garlic-herb butter until it reaches 145°F (63°C) internally.
Products
beef porterhouse steak — 300 g · 1 steak, about 1¼ inches thick; garlic cloves, lightly crushed — 2 pcs; unsalted butter — 14 g; fresh thyme leaves — 2 g
Action
Cook
Time
5 min
Temperature
Medium heat; final internal temperature 145°F / 63°C
08
Transfer the steak to a cutting board and rest it for 5 minutes.
Products
beef porterhouse steak — 300 g · 1 steak, about 1¼ inches thick
Action
Rest
Time
5 min
Temperature
Warm
09
Sauté the mushrooms in the skillet for 5 minutes.
Products
cremini mushrooms, sliced — 150 g
Action
Sauté
Time
5 min
Temperature
Medium-high heat
10
Wilt the spinach into the mushrooms.
Products
baby spinach — 60 g
Action
Wilt
Time
2 min
Temperature
Medium heat
11
Stir the mustard into the skillet juices.
Products
whole-grain mustard — 5 g
Action
Stir
Time
1 min
Temperature
Low heat
12
Carve the rested steak from the bone and serve it over the mushrooms and spinach.
Products
beef porterhouse steak — 300 g · 1 steak, about 1¼ inches thick; cremini mushrooms, sliced — 150 g; baby spinach — 60 g
Action
Carve and serve
Time
2 min
Temperature
Warm

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