Whiskey-Infused Pan-Seared Porterhouse Steak
Elevate your steak night with this Whiskey-Infused Pan-Seared Porterhouse Steak recipe, featuring a savory blend of cracked peppercorns and aromatic garlic to season 2-inch thick steaks. The rich and buttery whiskey sauce, infused with garlic, onions, and a hint of dry mustard, adds depth and flavor to the perfectly cooked meat. This dish is perfect for impressing guests or indulging on a special occasion, making it a must-try in your culinary repertoire. Enjoy this flavorful steak paired with your favorite sides for a memorable dining experience.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
porterhouse steaks or strip steaks
2 lb (2-inch thick, trimmed of excess fat)
black peppercorns
1 tablespoon (coarsely crushed)
garlic cloves
2-3 (finely chopped)
kosher salt or rock salt
1/2 teaspoon
unsalted butter
1/4 lb
onions
2 tablespoons (chopped)
garlic clove
1 (finely chopped)
whiskey
2 tablespoons (preferred brand (e.g., Jack Daniels))
Worcestershire sauce
1 tablespoon
dry mustard
1/2 teaspoon
Tabasco sauce
1 dash
Instructions
1
Trim any excess fat from the steak, ensuring a more even cook and a cleaner flavor.
2
Coat both sides of the steak with the coarsely crushed black peppercorns and finely chopped garlic. Let the steaks rest at room temperature for 1 hour to allow the flavors to infuse.
3
Preheat a heavy iron skillet over high heat. Use a piece of the trimmed steak fat to grease the skillet lightly, then sprinkle half of the salt in the skillet.
4
Place the steak in the skillet and sear one side quickly until a dark crust forms, about 2-3 minutes. Flip the steak, add the remaining salt, and sear the second side, cooking to your desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Remove the steaks from the skillet and place them on a warmed platter to rest.
5
In the same skillet, carefully pour off excess fat, leaving the drippings behind. Reduce the heat to low and add the unsalted butter, allowing it to melt.
6
Add the chopped onions and the finely chopped garlic, cooking slowly until softened, about 3-4 minutes, stirring frequently.
7
Pour in the whiskey, Worcestershire sauce, dry mustard, and a dash of Tabasco sauce, stirring to combine. Let the sauce simmer for 1-2 minutes to meld the flavors.
8
Drizzle the whiskey sauce over the rested steaks and serve immediately, allowing guests to enjoy every rich bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
This recipe uses 2-inch thick porterhouse steaks, though strip steaks can also be used.
How should I prepare the steak before cooking?
Trim any excess fat and coat both sides with coarsely crushed peppercorns and finely chopped garlic.
How long should the steaks rest before they are cooked?
The steaks should rest at room temperature for 1 hour to allow the flavors to infuse.
What type of cookware is recommended for searing?
A heavy iron skillet is recommended for the best results.
How do I grease the skillet for searing?
Use a piece of the trimmed steak fat to lightly grease the skillet.
When should the salt be added during cooking?
Sprinkle half of the salt in the skillet before adding the steak, and the remaining half after flipping the steak.
What is the ideal internal temperature for a medium-rare steak?
Aim for an internal temperature of 130 degrees Fahrenheit (54 degrees Celsius).
How long does it take to sear each side of the steak?
Sear each side for about 2-3 minutes until a dark crust forms.
What should I do after removing the steak from the skillet?
Place the steaks on a warmed platter to rest before serving.
How is the whiskey sauce prepared?
The sauce is made in the same skillet using butter, onions, garlic, whiskey, Worcestershire sauce, dry mustard, and Tabasco.
What kind of butter is best for the whiskey sauce?
The recipe calls for 1/4 lb of unsalted butter.
Which brand of whiskey is recommended?
You can use your preferred brand, such as Jack Daniels.
How much garlic is used in the sauce specifically?
One finely chopped garlic clove is added to the sauce.
How long should the whiskey sauce simmer?
Let the sauce simmer for 1-2 minutes to meld the flavors together.
Is the whiskey sauce spicy?
It contains a dash of Tabasco sauce, which adds a hint of flavor and heat without being overly spicy.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the purpose of trimming the steak fat?
Trimming ensures a more even cook and provides a cleaner flavor profile.
Can I use ground pepper instead of peppercorns?
The recipe specifies coarsely crushed black peppercorns for a better crust and texture.
What should be done with the skillet drippings?
Leave the drippings in the pan but pour off any excess liquid fat before adding the butter for the sauce.
What role does dry mustard play in the sauce?
Dry mustard adds depth and a savory tang to the buttery whiskey sauce.
How should the onions be prepared for the sauce?
The onions should be chopped and cooked slowly until softened.
When should the whiskey sauce be applied?
Drizzle the sauce over the rested steaks immediately before serving.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for gourmet dinner results.
Can I use rock salt for this recipe?
Yes, either kosher salt or rock salt is appropriate for seasoning the skillet.
What are the key tags for this recipe?
Tags include steak, whiskey sauce, pan-seared, porterhouse, and gourmet.
Why is high heat used for the skillet?
High heat is necessary to sear the meat quickly and create a dark, flavorful crust.
Should I cook the onions and garlic on high heat for the sauce?
No, reduce the heat to low to soften the onions and garlic slowly without burning them.
How much whiskey is needed for the sauce?
The recipe requires 2 tablespoons of whiskey.
What is the total weight of steak required?
The recipe calls for 2 lbs of steak.
What does the Worcestershire sauce add to the dish?
It provides a savory, umami richness that complements the whiskey and beef flavors.