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Recipe details

Pan-Seared Beef Porterhouse Steak with Thyme Mushrooms

EN RU

A whole bone-in beef porterhouse steak, pan-seared and served with buttered thyme mushrooms and shallots. A dinner idea with ingredients and cooking steps in one place.

≈ 187 kcal/100 g · ≈ 1,135 kcal/serving

35 minMediumAmerican

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 steak400 g · about 1 1/2 inches thick
cremini mushrooms, halved140 g
shallot, thinly sliced35 g
avocado oil15 ml
unsalted butter14 g
fresh thyme leaves2 g
kosher salt3 g
freshly ground black pepper0.5 g

Cookware and utensils

12-inch heavy skillet
Tongs
Instant-read thermometer
Cutting board

Directions

01
Pat the beef porterhouse steak dry with paper towels.
Products
beef porterhouse steak — 400 g · about 1 1/2 inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the steak on all sides with kosher salt and black pepper.
Products
beef porterhouse steak — 400 g · about 1 1/2 inches thick; kosher salt — 3 g; freshly ground black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Heat the avocado oil in the skillet over medium-high heat.
Products
avocado oil — 15 ml
Action
Heat
Time
3 min
Temperature
400°F / 205°C pan surface
04
Sear the steak until a browned crust forms, turning it every 2 minutes.
Products
beef porterhouse steak — 400 g · about 1 1/2 inches thick
Action
Sear
Time
10 min
Temperature
Medium-high heat
05
Add the mushrooms, shallot, butter, and thyme beside the steak.
Products
cremini mushrooms, halved — 140 g; shallot, thinly sliced — 35 g; unsalted butter — 14 g; fresh thyme leaves — 2 g
Action
Add
Time
1 min
Temperature
Medium-high heat
06
Cook the mushrooms and shallot until tender while basting the steak with the melted butter.
Products
cremini mushrooms, halved — 140 g; shallot, thinly sliced — 35 g; unsalted butter — 14 g; beef porterhouse steak — 400 g · about 1 1/2 inches thick
Action
Baste and cook
Time
7 min
Temperature
Medium heat
07
Transfer the steak to a cutting board and rest it until the thickest part reaches 145°F / 63°C.
Products
beef porterhouse steak — 400 g · about 1 1/2 inches thick
Action
Rest
Time
10 min
Temperature
Final internal temperature: 145°F / 63°C
08
Spoon the thyme mushrooms beside the whole bone-in steak and serve.
Products
cremini mushrooms, halved — 140 g; shallot, thinly sliced — 35 g; beef porterhouse steak — 400 g · about 1 1/2 inches thick
Action
Serve
Time
1 min
Temperature
Warm

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