subject: Porterhouse Steak with Mushroom Sauce [print this page] I jokingly told my boyfriend while making this for dinner that if he didn't want to marry me before, he will after this meal. It's that good.
At a grocery store near my parents' house, I found porterhouse steaks on sale for a ridiculously low price, and they looked great. So, for $12, I bought two huge, beautiful looking porterhouse steaks, which were originally priced at almost $30. If you can't find this cut on sale, then don't hesitate to use the mushroom sauce on any other cut of beef you like. But there is nothing like a porterhouse.
I served this dinner with roasted red potatoes and spinach, and it's very easy to get on the table in no time.
Get the oven preheating while you prep the potatoes and herbs and get into the oven before everything else, preheat and start cooking the steak while slicing the mushrooms, and start the spinach when you start the sauce. The roasted potatoes were cooked in a 450 degree oven, cut in small pieces and tossed with olive oil, salt, pepper, whole smashed garlic cloves, and fresh thyme and roasted for about 20 minutes, tossing halfway through. For the spinach, I first sauted2 minced garlic cloves in olive oil with a pinch of red pepper flakes, then added a bunch of spinach and tossed until wilted.
One porterhouse could probably serve two people, but I made two porterhouse steaks to serve two people with some leftovers. If you're like me though, you won't want to share.
Porterhouse Steak with Mushroom Sauce - Ingredients:
Serves 2
2 porterhouse steaks
1 tbsp butter
1 tbsp olive oil
Salt and pepper
8 oz baby portabella mushrooms
1 tbsp fresh thyme, chopped
2 tbsp flour
cup broth
Directions:
1. Season the steaks on both side with salt and pepper. Heat the butter and oil in a skillet to medium-high heat until almost smoking. Add in the steaks, and cook about 3-5 minutes per side for medium rare. Remove from heat and cover with tin foil; let the meat rest for about 10-15 minutes while making the sauce.
2. In the same pan, add in sliced mushrooms and thyme (add in more fat if necessary). Saut until starting to brown. Add in flour, and incorporate. Cook for 1-2 minutes in order to cook out the raw flour flavor.
3. Add in broth, using enough to make a thickened sauce. Add in more broth if it's too thick, or let it simmer to reduce it if it's too thin.
4. Serve sauce over the steaks with potatoes and spinach.
