Pan-Seared Porterhouse with Peppercorn Sauce

Pan-Seared Porterhouse with Peppercorn Sauce recipe videos

Pan-Seared Porterhouse with Peppercorn Sauce is a classic steakhouse dish featuring a thick, bone-in cut of beef known for its generous size and rich flavor. The steak is typically seasoned with salt and pepper, seared to a perfect crust, and served with a creamy, peppery sauce made from cracked peppercorns, brandy, and cream. It's a staple of Western, particularly American and French-inspired, cuisine.

🍽️ Nutrition at a glance

This dish is very high in protein and fat, with minimal carbohydrates. It provides key nutrients like iron, zinc, and B vitamins, especially B12, from the beef. A typical serving (around 8-10 ounces of steak with sauce) can range from 800 to 1200 calories, depending on the cut's thickness and the sauce's richness.

Nutrition breakdown

Calories	950 kcal
Protein	75 g
Carbs	3 g
Fat	68 g
Fiber	0 g
Sugar	1 g
Sodium	850 mg
Iron	8 mg
Zinc	18 mg
Vitamin B12	12 µg
Niacin (B3)	28 mg
Phosphorus	650 mg
Selenium	75 µg
Potassium	900 mg
Vitamin B6	2.5 mg

Per 1 steak (approx. 450 g, including bone) · estimated, varies by recipe

💡 What's interesting

The Porterhouse cut is unique because it contains two distinct muscles—the tenderloin and the strip steak—separated by a T-shaped bone, offering two textures in one. Culturally, the peppercorn sauce (often called 'au poivre') is a hallmark of French bistro cooking, elevating a simple steak into a more complex and aromatic dish.