Entrée: United States – Porterhouse Steak with Sautéed Shiitake Mushrooms and Vidalia Onion

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

1 Porterhouse steak (about 1–1 1 / 2 inches thick), about 20 oz (567 g)
8 oz / 225 g shiitake mushrooms, stems removed and caps sliced
1 Vidalia onion, thinly sliced
3 cloves garlic, minced
2 tbsp (30 ml) olive oil, divided
2 tbsp (30 g) unsalted butter
Salt and freshly ground black pepper, to taste
Fresh thyme or rosemary (optional, for garnish)

Instructions

1. **Prepare the Steak**: Remove the porterhouse steak from the refrigerator and let it come to room temperature, about 30 minutes. Season both sides generously with salt and freshly ground black pepper.

2. **Sauté the Mushrooms and Onions**: In a large skillet over medium heat, add 1 tablespoon of olive oil and the butter. Once melted, add the sliced Vidalia onions and a pinch of salt. Cook, stirring occasionally, until the onions start to brown and caramelize, about 8-10 minutes. Add the sliced shiitake mushrooms and continue to cook until they are tender and the onions are fully caramelized, another 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove the mushroom and onion mixture from the skillet and set aside.

3. **Cook the Steak**: In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Once hot, add the porterhouse steak. Sear the steak for 4-5 minutes on each side, until a brown crust forms. For medium-rare, continue cooking until the internal temperature reaches 130°F (54°C).

4. **Rest and Serve**: Remove the steak from the skillet and let it rest for 5-10 minutes. Slice the steak against the grain and serve with the sautéed shiitake mushrooms and Vidalia onions on top. Garnish with fresh thyme or rosemary if desired.

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