Entrée: United States – Pan-Seared Porterhouse Steak with Red Wine and Shallot Pan Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Additional 10 min

Total 34 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 porterhouse steak, about 1.5–2 lb (680–907 g) (1.5–2 inches (3.81 to 5.08 cm) thick)
2 tsp (10 ml) kosher salt
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) neutral oil
2 tbsp (30 ml) unsalted butter (divided)
1 large shallot, finely minced
1 / 2 cup (120 ml) dry red wine
1 / 2 cup (120 ml) beef stock
1 tsp (5 ml) Dijon mustard (optional)
2 sprigs fresh thyme

Show original ingredient measurements

1 porterhouse steak, about 1.5–2 lb (680–907 g) (1.5–2 inches thick)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil
2 tbsp unsalted butter (divided)
1 large shallot, finely minced
1 / 2 cup (120 ml) dry red wine
1 / 2 cup (120 ml) beef stock
1 tsp Dijon mustard (optional)
2 sprigs fresh thyme

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 450°F. Pat steak dry; season with salt and pepper.
2. Heat oil in an oven-safe skillet over high heat. Sear steak 2–3 minutes per side until well browned; add 1 tablespoon (15 ml) butter. Transfer to oven 4–8 minutes to desired doneness. Rest on a board.
3. Pour off excess fat, leaving about 1 tablespoon (15 ml). Sauté shallot with thyme 1 minute. Deglaze with wine; reduce by half. Add stock; reduce to a syrupy consistency. Off heat, whisk in remaining butter and Dijon; season to taste. Slice steak and spoon sauce over.

1. Preheat oven to 450°F. Pat steak dry; season with salt and pepper.
2. Heat oil in an oven-safe skillet over high heat. Sear steak 2–3 minutes per side until well browned; add 1 tablespoon butter. Transfer to oven 4–8 minutes to desired doneness. Rest on a board.
3. Pour off excess fat, leaving about 1 tablespoon. Sauté shallot with thyme 1 minute. Deglaze with wine; reduce by half. Add stock; reduce to a syrupy consistency. Off heat, whisk in remaining butter and Dijon; season to taste. Slice steak and spoon sauce over.