Entrée: United States – Porterhouse Steak with Sautéed Shiitake Mushrooms and Vidalia Onion

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 15 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

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

1 Porterhouse steak (about 1–1 1 / 2 inches (2.54 to 3.81 cm) thick), about 20 oz (567 g)
8 oz (225 g) shiitake mushrooms, stems removed and caps sliced
1 Vidalia onion, thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) olive oil, divided
2 tbsp (30 g) unsalted butter
Salt and freshly ground black pepper, to taste
Fresh thyme or rosemary (optional, for garnish)

Show original ingredient measurements

1 Porterhouse steak (about 1–1 1 / 2 inches thick), about 20 oz (567 g)
8 oz / 225 g shiitake mushrooms, stems removed and caps sliced
1 Vidalia onion, thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) olive oil, divided
2 tbsp (30 g) unsalted butter
Salt and freshly ground black pepper, to taste
Fresh thyme or rosemary (optional, for garnish)

Instructions

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

1. **Prepare the Steak**: Remove the porterhouse steak from the refrigerator and let it come to room temperature, about 30 minutes. Season both sides generously with salt and freshly ground black pepper.

2. **Sauté the Mushrooms and Onions**: In a large skillet over medium heat, add 1 tablespoon (15 ml) of olive oil and the butter. Once melted, add the sliced Vidalia onions and a pinch of salt. Cook, stirring occasionally, until the onions start to brown and caramelize, about 8-10 minutes. Add the sliced shiitake mushrooms and continue to cook until they are tender and the onions are fully caramelized, another 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove the mushroom and onion mixture from the skillet and set aside.

3. **Cook the Steak**: In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Once hot, add the porterhouse steak. Sear the steak for 4-5 minutes on each side, until a brown crust forms. For medium-rare, continue cooking until the internal temperature reaches 130°F (54°C).

4. **Rest and Serve**: Remove the steak from the skillet and let it rest for 5-10 minutes. Slice the steak against the grain and serve with the sautéed shiitake mushrooms and Vidalia onions on top. Garnish with fresh thyme or rosemary if desired.

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1. **Prepare the Steak**: Remove the porterhouse steak from the refrigerator and let it come to room temperature, about 30 minutes. Season both sides generously with salt and freshly ground black pepper.

2. **Sauté the Mushrooms and Onions**: In a large skillet over medium heat, add 1 tablespoon of olive oil and the butter. Once melted, add the sliced Vidalia onions and a pinch of salt. Cook, stirring occasionally, until the onions start to brown and caramelize, about 8-10 minutes. Add the sliced shiitake mushrooms and continue to cook until they are tender and the onions are fully caramelized, another 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove the mushroom and onion mixture from the skillet and set aside.

3. **Cook the Steak**: In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Once hot, add the porterhouse steak. Sear the steak for 4-5 minutes on each side, until a brown crust forms. For medium-rare, continue cooking until the internal temperature reaches 130°F (54°C).

4. **Rest and Serve**: Remove the steak from the skillet and let it rest for 5-10 minutes. Slice the steak against the grain and serve with the sautéed shiitake mushrooms and Vidalia onions on top. Garnish with fresh thyme or rosemary if desired.

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