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Porterhouse Steak with Mushroom Sauce Recipe

American · Main course · 30 min total

A juicy porterhouse steak seared to perfection and topped with a rich, creamy mushroom sauce. Perfect for a special dinner.

Ingredients

• 2 porterhouse steaks (about 1.5 inches thick, 24 oz each)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
2. Heat oil in a large cast-iron skillet over high heat until shimmering. Add steaks and cook for 4-5 minutes per side for medium-rare (130°F internal temperature). Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add butter to skillet. Add mushrooms and cook until golden brown, about 5 minutes. Add shallots and garlic, cook 1 minute.
4. Pour in beef broth, scraping up browned bits. Stir in heavy cream and thyme. Simmer until slightly thickened, about 3 minutes. Season with salt and pepper.
5. Return steaks to skillet, spoon sauce over them. Serve immediately.

Tips

• Let steak rest for 5 minutes before slicing to retain juices.
• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into sauce before adding cream.
• Leftover steak and sauce can be stored in the refrigerator for up to 3 days.

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