Can I use a different steak if I don't have porterhouse?

Yes. Use new york strip steak or filet mignon instead; both sear and finish in the oven the same way. Expect a slightly different ratio of fat to meat and a different thickness, which will change sear time and oven finish time but not the sauce technique.

What can I use instead of prepared mustard in the pan sauce?

Use horseradish as a sharper swap that will brighten the sauce more quickly. The texture will be similar but the finished sauce will be spicier, so taste and add lemon juice sparingly.

My pan sauce is thin, how do I thicken it?

Reduce the sauce over medium heat until it lightly coats the back of a spoon; this concentrates flavor and thickens it. If needed, continue gentle simmering while stirring so the butter and mustard emulsify into a glossy sauce.

The steak is overbrowned on the outside but underdone inside, how to avoid that?

Lower initial pan heat slightly and sear until a deep brown forms, then finish in a 180°C (350°F) oven to bring the interior to temperature without additional surface charring. Rest the steak after the oven step so carryover heat evens the doneness.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

TwentyGrams › Recipes › Pan-Roasted Porterhouse with Browned-Butter Mustard-Caper Sauce, Sautéed Cremini and Charred Asparagus

Pan-Roasted Porterhouse with Browned-Butter Mustard-Caper Sauce, Sautéed Cremini and Charred Asparagus

2 servings · 2.4 g net carbs

2.4g Net carbs 92.6g Fat 74g Protein 1154.5 kcal

2.4g Net carbs · 92.6g Fat · 74g Protein · 1154.5 kcal

Pan-Roasted Porterhouse with Browned-Butter Mustard-Caper Sauce, Sautéed Cremini and Charred Asparagus

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings · prep 15 min · cook 25 min · total 40 min · difficulty medium

Pan-seared and oven-finished porterhouse steak is paired with a browned-butter pan sauce made from prepared mustard, capers and lemon juice. Sautéed cremini mushrooms and charred asparagus are cooked in ghee and unsalted butter and finished with parsley. The browned butter is deglazed with lemon juice so the sauce reduces and becomes glossy enough to coat the steak and mushrooms. Resting the steak after the oven finish lets the juices redistribute while the pan sauce picks up the fond for deeper flavor.

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Ingredients

porterhouse steakBeef, Short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw

700 g
cremini mushroomsMushroom, Crimini

80 g
asparagusAsparagus, Raw

60 g
unsalted butterButter, Without salt

60 g
gheeGhee, Clarified butter

20 g
olive oil

15 ml
prepared mustardMustard, Prepared, yellow

12 g
capersCapers, Canned

8 g
lemon juiceLemon juice, Raw

10 ml
saltSalt, Table
6 g
black pepperSpices, Pepper, black

2 g
parsley

6 g

Equipment

12-inch skillet
oven
meat thermometer

Method

Bring the porterhouse steak to room temperature and season both sides with salt and black pepper.
Preheat the oven to 180°C (350°F).
Heat a 12-inch skillet over medium-high heat and add olive oil and ghee until the fat shimmers.
Sear the steak on the first side without moving until a deep brown crust forms, then flip and sear the second side; also sear the steak edges.
Transfer the skillet to the oven and finish the steak until it reaches the desired internal temperature, then remove and let rest on a cutting board.
While the steak rests, return the skillet to medium heat and add unsalted butter; when it foams, add cremini mushrooms and sauté until well browned and any released liquid has evaporated.
Stir in capers and prepared mustard, then deglaze with lemon juice and continue to cook until the sauce reduces and becomes glossy.
In a separate pan, heat a little ghee and quickly char the asparagus until tender-crisp, seasoning with salt and black pepper.
Slice the rested steak against the grain, arrange on plates with mushrooms and charred asparagus, spoon the browned-butter mustard-caper sauce over the steak, and finish with parsley.

Tips

Pro tip

Use a meat thermometer to target doneness precisely when finishing the steak in the oven.
If the pan fond threatens to stick while making the sauce, add a splash of lemon juice and scrape the bottom with a wooden spoon to lift flavor.
Trim asparagus into uniform lengths so it chars evenly in the pan.

Frequently asked questions

Can I use a different steak if I don't have porterhouse?: Yes. Use new york strip steak or filet mignon instead; both sear and finish in the oven the same way. Expect a slightly different ratio of fat to meat and a different thickness, which will change sear time and oven finish time but not the sauce technique.
What can I use instead of prepared mustard in the pan sauce?: Use horseradish as a sharper swap that will brighten the sauce more quickly. The texture will be similar but the finished sauce will be spicier, so taste and add lemon juice sparingly.
My pan sauce is thin, how do I thicken it?: Reduce the sauce over medium heat until it lightly coats the back of a spoon; this concentrates flavor and thickens it. If needed, continue gentle simmering while stirring so the butter and mustard emulsify into a glossy sauce.
The steak is overbrowned on the outside but underdone inside, how to avoid that?: Lower initial pan heat slightly and sear until a deep brown forms, then finish in a 180°C (350°F) oven to bring the interior to temperature without additional surface charring. Rest the steak after the oven step so carryover heat evens the doneness.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

2.4 gNet carbs

74 gProtein

92.6 gFat

2.1 gFiber

1154.5Calories

Electrolytes

Na1513 mgSodium

K1128 mgPotassium

Mg52 mgMagnesium

Minerals

Calcium: 98 mg
Iron: 7.95 mg
Magnesium: 52 mg
Phosphorus: 732 mg
Potassium: 1128 mg
Zinc: 11.66 mg
Copper: 0.405 mg
Selenium: 81.7 µg

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.237 mg
Riboflavin (B2): 1.116 mg
Niacin (B3): 19.45 mg
Pantothenic acid (B5): —
Vitamin B6: 2.149 mg
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

489 g per serving

9 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

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