Steak With Whiskey Mushroom Sauce
This recipe pairs the rich flavors of a perfectly seared Porterhouse steak with a savory mushroom sauce infused with the warmth of whiskey. The steak is cooked to your desired doneness, while the mushrooms and onions are simmered in a flavorful broth, mustard, and whiskey mixture. A delightful dish that will impress your dinner guests or elevate a special evening meal at home.
— Constant Cookbook
Ingredients
- 1-2 Porterhouse steaks
- salt and pepper
- cooking oil
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 onion, sliced
- 3/4 cup chicken broth
- 1 tablespoon grainy mustard
- 2 tablespoons whiskey (or bourbon)
Instructions
- 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.
- 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.125-130F = rare130-140F = medium rare140-150F = medium150-155F = medium well160-212F = well-done
- 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.
- Pour in the chicken broth, mustard, whiskey 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.
Cook Time
20M
Prep Time
PT15M
Yield
serves 4
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