Steak With Whiskey Mushroom Sauce
This hearty and flavorful Porterhouse steak recipe is a true delight for steak lovers. The perfectly seared steak is cooked to your desired temperature in the oven, ensuring a juicy and tender bite in every mouthful. Accompanied by a rich and savory mushroom sauce with a hint of whiskey, this dish is sure to impress your taste buds and leave you wanting more.
— 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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