Pan Seared Porterhouse Steak with Bourbon Sauce
This cast iron pan-seared porterhouse steak is finished with a rich bourbon butter sauce and caramelized shallots — a restaurant-worthy dish you can make at home. Perfect for Father’s Day or any time you’re craving a bold, flavorful steak dinner.
Servings 2
Calories 647kcal
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
Cooking Tips: For a nice crust on your steaks, season with salt up to 12 hours before cooking. Let it sit in the refrigerator uncovered and remove it 30 minutes prior to cooking to bring to room temperature.
You can use any whiskey or bourbon in this recipe.
Other herb options include thyme and oregano.
TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days. Do not reheat steak in the microwave, but sauté chopped steak in a hot pan with a little butter or olive oil.
TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.
Nutrition
Serving: 1g | Calories: 647kcal | Carbohydrates: 2g | Protein: 36g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 989mg | Potassium: 604mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 4mg
