Entrée: United States – Pan-Seared Porterhouse Steak with Red Wine and Shallot Pan Sauce
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
10 min
Cook
14 min
Additional
10 min
Total
34 min
Ingredients
1 porterhouse steak, about 1.5–2 lb (680–907 g) (1.5–2 inches thick) 2 tsp kosher salt 1 tsp freshly ground black pepper 1 tbsp neutral oil 2 tbsp unsalted butter (divided) 1 large shallot, finely minced 1 / 2 cup (120 ml) dry red wine 1 / 2 cup (120 ml) beef stock 1 tsp Dijon mustard (optional) 2 sprigs fresh thyme
Instructions
1. Preheat oven to 450°F. Pat steak dry; season with salt and pepper. 2. Heat oil in an oven-safe skillet over high heat. Sear steak 2–3 minutes per side until well browned; add 1 tablespoon butter. Transfer to oven 4–8 minutes to desired doneness. Rest on a board. 3. Pour off excess fat, leaving about 1 tablespoon. Sauté shallot with thyme 1 minute. Deglaze with wine; reduce by half. Add stock; reduce to a syrupy consistency. Off heat, whisk in remaining butter and Dijon; season to taste. Slice steak and spoon sauce over.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 1101 kcal
Carbohydrates: 6.8 g
Protein: 81.9 g
Fat: 76.4 g
Saturated fat: 32.8 g
Cholesterol: 273 mg
Fiber: 1.2 g
Sodium: 2257 mg
Potassium: 1162 mg
Calcium: 104 mg
Iron: 8.37 mg
Vitamin A: 114 µg RAE
Vitamin C: 2.3 mg
Vitamin D: 0.4 µg
Generated: 2026-11-05T19:35:01+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.