The Big Man's World · by Arman Liew★ 5.0 (6)
Pan-Seared Porterhouse Steak
NUTRITION · PER SERVING18M COOK
CAL 29%·PRO 88%
CARBS 6G4% OF CAL
1G FIBER3G OTHER2G TOTAL SUGAR
FAT 38G57% OF CAL
13G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A restaurant-quality porterhouse steak seared in a skillet and finished with a red wine reduction. Juicy, tender, and impressive for entertaining.
mainamericanbeef🍳 skilletgluten free
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 4 porterhouse steaks (6-8 ounces each)
- 2 shallots (finely chopped)
- 1 clove garlic (minced)
- 1 cup red wine
- 1 cup beef broth
- 1 teaspoon Djion mustard
- 6 sprigs thyme
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
At a glance
PER SERVING · TIME 18M
CAL 29%·PRO 88%
CARBS 6G4% OF CAL
1G FIBER3G OTHER2G TOTAL SUGAR
FAT 38G57% OF CAL
13G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 16m
- Sodium
- 646mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 72mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.