This restaurant-quality porterhouse steak recipe is super juicy and tender and cooks in no time. It’s one of the most impressive steak recipes you can serve to a crowd! Watch the video below to see how I make it in my kitchen.
Add one tablespoon of oil to a non-stick skillet and place over medium heat. Once hot, add the steaks and cook for 3-4 minutes per side. Remove from the skillet and cover with foil to rest.
Add the second tablespoon of oil to the skillet. Add the shallots and garlic and cook until fragrant. Add wine and simmer until it reduces by half. Stir in the beef stock, mustard, and thyme sprigs. Bring to a boil.
Reduce heat to low and simmer for 8-9 minutes, until it has thickened slightly. Stir in the butter.
Discard the thyme sprigs and serve immediately.
Video
Notes
TO STORE. Store the leftover steak in an airtight container in the fridge for up to 3 days. TO FREEZE. The cooked and cooled steak can be frozen in a freezer-safe container or ziplock bag for up to 6 months. Let it thaw overnight in the refrigerator before heating up.TO REHEAT. Reheat the steak in a baking dish in a 275ºF oven until the internal temperature reaches 130ºF degrees.