Pan Fried Porterhouse Steaks with Lynchburg Pan Sauce
Elevate your steak night with these decadent Pan Fried Porterhouse Steaks with Lynchburg Pan Sauce! Perfectly seared porterhouse steaks are infused with rich, buttery flavor and topped with a luxurious whiskey-infused pan sauce made with Jack Daniel’s, beef stock, and a touch of heavy cream. The sauce is enhanced by the fragrant combination of fresh thyme, shallots, and garlic, creating a savory, aromatic finish that takes steak to a whole new level. This recipe is quick and approachable, with just 30 minutes from start to finish, making it an ideal choice for an indulgent date night or special occasion dinner. Serve these tender, juicy steaks with a drizzle of bold Lynchburg pan sauce and a side of your favorite roasted vegetables for a restaurant-quality dish made right at home.
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Recipe Information
Ingredients
- 2 pieces Porterhouse steaks
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 tablespoons Shallots, minced
- 2 cloves Garlic, minced
- 0.25 cup Jack Daniel’s whiskey
- 0.5 cup Beef stock
- 0.25 cup Heavy cream
- 2 sprigs Fresh thyme
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Remove the Porterhouse steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil.
When the oil is hot and shimmering, place the steaks in the skillet. Sear for 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness.
Add 2 tablespoons of butter to the skillet during the last minute of cooking. Spoon the melted butter over the steaks for added flavor.
Remove the steaks from the skillet, tent them with aluminum foil, and let them rest for 10 minutes.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Stir in the minced shallots and garlic, cooking for 1-2 minutes until softened and fragrant.
Deglaze the pan with the Jack Daniel’s whiskey, scraping up any browned bits from the bottom of the skillet. Let it simmer for 30 seconds to allow the alcohol to evaporate.
Add the beef stock, heavy cream, and fresh thyme sprigs to the skillet. Stir and simmer the sauce for 3-4 minutes until it thickens slightly.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Remove the thyme sprigs and pour the sauce over the rested Porterhouse steaks.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 80 mg | 6% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1507 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
