1. Preheat oven to 375F. Season the
Porterhouse steak on both sides with salt and pepper. Let steak rest at
room temperature for 15 minutes. Rub both sides of the Porterhouse steak
with cooking oil.
2. Heat a oven-safe pan (cast iron preferred) over high heat. When
very hot, add the Porterhouse steak to the pan and let cook for 5
minutes. Flip steak and cook an additional 5 minutes. Place entire pan
into oven to cook for 5-7 minutes, timing depends on thickness of steak
and desired temperature.
For 1-inch thick steak, I recommend 5 minutes and then check internal
temperature of the steak.
For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at
the 7 minute mark.
135F = rare
145F = medium rare
160F = medium
170F = well-done
3. While the steak is the oven, let's cook the mushroom sauce. Heat a
saute pan over medium-high heat with the butter. When the butter starts
bubbling, add in the mushrooms and the onions. Stir and cook until
onions are fragrant and softened.
4. Pour in the chicken broth, mustard, whisky and season with salt
and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just
before serving, pour over the steak.
As you can see, this Porterhouse is pretty thick. This one steak will feed the four of us for dinner tonight. Well, five if you count the dog too.
Preheat the oven to 375F. The first step is to rub the steak with a little bit of cooking oil. I like doing this instead of oiling the pan. You’ll use less oil this way.
My instructions here are for cooking on the stove and oven….feel free to grill this on your BBQ grill as it’s the perfect weather for grilling now!
Heat a cast iron pan (or other oven-safe pan) on high heat – get it very hot! When it’s hot, lay the steak on the pan. Let it cook, undisturbed for 5 minutes. After 5 minutes, let’s flip it over.
Let the other side cook for 5 minutes. Then we’ll put the entire pan in the oven to cook for 7 minutes for medium rare (for a 1 3/4″ steak) or 5 minutes if you’ve got a 1-inch steak.
While the steak is in the oven, let’s cook the mushroom sauce. Heat butter in a saute pan and add the onions and the mushrooms. We’ll let that cook on medium for a few minutes.
Once the onions and mushrooms get soft, we’ll pour in 3/4 cup of chicken broth.
And stir in 1 tablespoon of grainy mustard, season with salt and pepper.
The sauce includes whisky, but please feel free to leave the whisky out if you prefer.
Glug…glug…glug…about 2 tablespoons of whisky**.
Let everything cook for a minute more.
And pour on top of the steak once it’s done.