Perfect Pan Seared Porterhouse with Stroganoff Sauce and Fried Onions

Ideal for pan searing, the porterhouse steak gives premier restaurant presentation but is easily over or undercooked due to its size.

I’ve got your solution.


– Porterhouse Steaks – Vegetable Oil – Salt & Pepper – Butter – small onion – garlic clove – button mushrooms – smoked paprika – tomato paste


Season your steak well with salt. Slide the oven rack to the middle top position and preheat your broiler so that it’s got steady heat going.

Meanwhile, heat a heavy cast iron skillet over medium-high heat until it is smoking hot. Place the steak down and cook without bothering for 4 minutes for a nice crust.

Flip the steak and put the butter on top. Slide under the broiler and cook for another 4 to 6 minutes depending on how thick your steak is.

Remove from oven and allow to rest, covered in foil, before serving for slicing. Top with juices from pan.

In a large skillet, melt the butter over medium heat. Saute the onion 5-7 minutes until soft.

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