Cast iron pan-seared porterhouse steak with bourbon sauce and caramelized shallots will put a giant smile on dad’s face for Father’s Day. But don’t wait for a holiday for this dish — make every day special with this easy but mouth-watering steak recipe.
When you work from home, your days bleed together. I depend on my kids and their activities to help me determine what day of the week it is. But since they have been finishing the school year at home with distance learning, I have completely lost track of time.
It is officially June. For San Diego that means June Gloom, overcast and cool days. But even San Diego is having difficulty understanding what time of the year it is, with its spikes of 90-degree weather.
June means school is almost done, summer is here and Father’s Day is around the corner. And I have another wonderful porterhouse steak recipe to spoil your dear ‘ol dad!
Why this recipe rocks!
When you first look at a porterhouse steak you might think it’s just a giant t-bone steak. Well, you aren’t completely wrong. Both cuts of meat include that T-shaped bone with meat on either side of it. Both cuts are from the short loin.
But porterhouse steaks are cut from the rear end of the short loin while the t-bone is cut closer to the front. What does this mean to you?
The porterhouse steak is not just larger than a t-bone, but it also has two full sized pieces of steak on either side of the bone: the longer side being a New York strip and the smaller side holding a filet.
The porterhouse holds a larger piece of tender filet than a t-bone, making it the king of all steaks. And since we served this kingly meal to my husband last year, we decided to serve it again for this Father’s Day.
For some people, the only way to prepare a steak, whether it is a porterhouse, filet or any other cut, is to grill it. And there are definitely benefits to grilling a steak over open flame. I have already shared with you my tips on how to grill a porterhouse steak.
But not everyone has a grill, and sometimes you just don’t want want the hassle. So, have no fear. You can also cook that beautiful porterhouse steak inside your kitchen and on the stove. All you need is a large cast iron pan.
I like cooking steaks in a cast iron pan because these pans get seriously hot and this crazy heat lets you sear a steak beautifully. Searing means you get this nice crust on the outside which will yield a moist and juicy steak.
And another perk for pan cooking a steak is that you can make a delicious pan sauce to go with it – a mouthwatering and delicious pan sauce!
Ingredients needed
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- Porterhouse steak: You can also use a t-bone steak or any other cut of meat for this delicious bourbon pan sauce. Remember if you do use a t-bone, the cooking time will be less since it is smaller in size. And boneless steaks will also have different cooking times. So use a meat thermometer to test doneness.
- Bourbon: Bourbon is whiskey, but not all whiskey is bourbon. Although the recipe calls for bourbon, you can use any kind of whiskey you like. The alcohol burns off, but if you dont’ want to use alcohol substitute with some apple juice.
- Shallot: If you don’t have shallots you can use some onions and a little garlic. You could also use sweet Vidalia onions.
- Fresh rosemary: Fresh herbs add more flavor than dried. You can also use fresh thyme or chives.
- Beef broth: Since we are using steak, I use beef broth in my sauce. You can also use vegetable broth.
- Extra virgin olive oil: I use oil to help with the sear. You can also use avocado or vegetable oil
- Butter: I finish the sauce with a little butter, which adds creaminess and flavor.
- Pantry staples: Kosher salt and coarse black pepper
Step-by-step directions
1. Season both sides of the steak with salt and pepper at least 30 minutes and up to 12 hours before cooking. See note below. Let steak sit at room temperature 30 minutes before cooking.
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2. Heat a large cast iron pan over high heat and add olive oil. When pan just starts to smoke, add steak and cook until a crust is formed underneath, about 3-4 minutes.
3. Add butter then flip steak over and continue cooking for 3 more minutes for medium rare, 4 more minutes for medium. Add rosemary and shallot slices around the steak.
4. Once steak is cooked to desired doneness, reduce heat to medium and remove steak from pan and let it rest on a cutting board or serving platter.
Gently pour in beef broth and scrape the bits of meat from the bottom of the pan. Stir in bourbon and let sauce cook until reduced by half. Add the last tablespoon of butter and stir until melted and combine. Serve sauce immediately with steak.
Expert tips and recipe FAQs
For these porterhouse steaks, I cooked them for about 4 minutes per side for medium to medium-rare doneness. If you like it more rare, cook for about 1-2 minutes less. And if you like it well done, cook for an additional 1-2 minutes total.
You can also use a meat thermometer to ensure the steak is done to your preference. However you like your steak, be sure to let it rest while you make the bourbon steak sauce. You only needs 3-5 minutes for the juices to settle inside, and your steak will be perfect and juicy.
Since I am serving these steaks with a delicious pan sauce, I only seasoned the meat with kosher salt and pepper. Why kosher salt?
Well, it is flakier and less salty than sea salt. If you do not have kosher salt, please do not substitute it with equal amounts of sea salt because it will be too salty. Start with half the amount.
For a crusty sear, salt your steaks up to 12 hours before cooking. Simply season the meat and let it sit, uncovered in the refrigerator. Allow the meat to come to room temperature before cooking.
Once the steak is seared and cooked to your preferred doneness, let it rest while you prepare the pan sauce. For my Mother’s Day filet mignons, I shared my recipe for a delicious red wine steak sauce. And for dad, we are using bourbon!
Both cuts of meat include that T-shaped bone with meat on either side of it. Both cuts are from the short loin. But porterhouse steaks are cut from the rear end of the short loin while the t-bone is cut closer to the front. The porterhouse steak is not just larger than a t-bone, but it also has two full sized pieces of steak on either side of the bone: the longer side being a New York strip and the smaller side holding a filet.
For a crusty sear, salt your steaks up to 12 hours before cooking. Simply season the meat and let it sit, uncovered in the refrigerator. Another tip is to allow the meat to come to room temperature before cooking for even cooking. Also use a piping hot pan. I prefer to use cast iron but a stainless pan will also work great.
Pan Seared Porterhouse Steak with Bourbon Sauce
Ingredients
- 1 porterhouse steak
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 1 teaspoon extra virgin olive oil
- 1 large shallot thinly sliced
- 1 sprig fresh rosemary
- ½ cup beef broth
- ½ cup bourbon
- 2 tablespoon butter
Instructions
- Season both sides of the steak with salt and pepper at least 30 minutes and up to 12 hours before cooking. See note below.
- Let steak sit at room temperature 30 minutes before cooking.
- Heat a large cast iron pan over high heat and add olive oil.
- When pan just starts to smoke, add steak and cook until a crust is formed underneath, about 3-4 minutes.
- Add 1 tablespoon of butter then flip steak over and continue cooking for 3 more minutes for medium rare, 4 more minutes for medium.
- Add rosemary and shallot slices around the steak.
- Once steak is cooked to desired doneness, reduce heat to medium and remove steak from pan and let it rest on a cutting board or serving platter.
- Gently pour in beef broth and scrape the bits of meat from the bottom of the pan.
- Stir in bourbon and let sauce cook until reduced by half.
- Add the last tablespoon of butter and stir until melted and combine.
- Serve sauce immediately with steak.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Disclosure: I did receive a stipend from Harris Ranch Beef Company to develop a recipe using their porterhouse steak. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.
I love porterhouse steak! Ribeye, too, but porterhouse works better for us — Mrs KR really loves the filet half, and I’m more partial to the strip half, so we’re both happy. 🙂 This is such a super way to prepare it — love the sauce. Thanks!