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.

Timing for this dish is everything.


- Porterhouse Steaks - Vegetable Oil - Butter - Onion - Garlic - Mushrooms - Paprika


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.

For the sauce

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

Off heat, stir in the sour cream and parsley. Season with salt and pepper.

For the Fried Onions

In a large Dutch Oven with high sides, heat enough oil for frying.

Carefully place a few rings at a time in the hot oil and fry until golden and crisp, about 3 minutes.

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