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Recipe details
Beef Porterhouse Steak with Mushroom Pan Sauce
A bone-in beef porterhouse steak seared over direct heat, finished over indirect heat, and served with a savory mushroom pan sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 190 kcal/100 g · ≈ 1,205 kcal/serving
52 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 1/4 inches thick, bone-in
cremini mushrooms, sliced120 g
shallot, minced35 g
unsalted butter14 g
olive oil10 ml
low-sodium beef broth80 ml
Dijon mustard8 g
garlic, minced3 g
kosher salt3 g
black pepper1 g
Cookware and utensils
Two-zone grill
Small cast-iron skillet
Instant-read thermometer
Tongs
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Season the steak with kosher salt and black pepper.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in; kosher salt — 3 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Preheat one grill zone to high heat and one zone to medium-low heat, about 300°F/150°C.
Products
No products at this step
Action
Preheat two zones
Time
10 min
Temperature
High and 300°F/150°C
04
Coat the steak with olive oil.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in; olive oil — 10 ml
Action
Coat
Time
1 min
Temperature
Room temperature
05
Sear the steak over the hot zone for 2 minutes.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Sear
Time
2 min
Temperature
High heat
06
Turn the steak with tongs.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Turn
Time
1 min
Temperature
High heat
07
Sear the second side for 2 minutes.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Sear
Time
2 min
Temperature
High heat
08
Move the steak to the cooler zone.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Move
Time
1 min
Temperature
Indirect heat, 300°F/150°C
09
Close the grill and cook the steak until its thickest part reaches 145°F/63°C.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Finish indirectly
Time
12 min
Temperature
145°F/63°C internal
10
Rest the steak on a cutting board for 5 minutes.
Products
steak — 450 g · about 1 1/4 inches thick, bone-in
Action
Rest
Time
5 min
Temperature
Warm
11
Melt half the butter in a cast-iron skillet over the grill.
Products
unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
Medium heat
12
Cook the shallot and garlic in the butter for 1 minute.
