Porterhouse Steak with Wild Mushrooms
Indulge in the ultimate steakhouse experience at home with this Porterhouse Steak with Wild Mushrooms recipe, a luxurious pairing of tender, bone-in steak with earthy, flavor-packed mushrooms. Featuring a perfectly seared and oven-finished porterhouse steak basted with aromatic rosemary and thyme-infused butter, this dish is elevated by a rich wild mushroom sauce deglazed with dry white wine and simmered with beef stock for a restaurant-quality finish. With a prep time of just 15 minutes and a cook time of 30 minutes, this meal is approachable yet impressive—ideal for date nights or special occasions. Serve it with a side of roasted vegetables or creamy mashed potatoes, and let this steakhouse classic be the centerpiece of your dining table. Whether you're craving bold flavors or a show-stopping presentation, this recipe has it all!
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Recipe Information
Ingredients
- 1 piece (approximately 1.5-2 pounds, bone-in) porterhouse steak
- 12 ounces wild mushrooms (such as cremini, chanterelles, or shiitake)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup beef stock or broth
- 0.5 cup dry white wine
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
Instructions
Bring the porterhouse steak to room temperature by letting it sit out for about 30 minutes before cooking.
Preheat your oven to 400°F (200°C) and prepare a heavy skillet or cast iron pan.
Season the steak generously with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in the skillet over high heat until shimmering.
Carefully place the steak in the hot skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
Add the unsalted butter, rosemary, and thyme to the skillet. Tilt the pan slightly and use a spoon to baste the steak with the melted butter for an additional minute.
Transfer the skillet to the preheated oven. Cook the steak for 6-10 minutes, depending on your desired level of doneness (use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium). Remove from the oven and transfer the steak to a cutting board to rest for 10 minutes.
While the steak rests, clean and slice the wild mushrooms if necessary.
Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the mushrooms and sauté for 4-5 minutes until they release their moisture and begin to brown.
Add the minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant.
Deglaze the mushroom pan by adding the white wine and scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Add the beef stock to the mushrooms and let the mixture simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.
Slice the porterhouse steak against the grain and serve alongside the wild mushrooms. Spoon the mushroom sauce over the steak if desired and garnish with fresh thyme or rosemary. Serve immediately.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 139 mg | 11% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3509 mg | 75% | |
*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.
