Pan Fried Porterhouse Steaks with Lynchburg Pan Sauce

Elevate your steak night with these decadent Pan Fried Porterhouse Steaks with Lynchburg Pan Sauce! Perfectly seared porterhouse steaks are infused with rich, buttery flavor and topped with a luxurious whiskey-infused pan sauce made with Jack Daniel’s, beef stock, and a touch of heavy cream. The sauce is enhanced by the fragrant combination of fresh thyme, shallots, and garlic, creating a savory, aromatic finish that takes steak to a whole new level. This recipe is quick and approachable, with just 30 minutes from start to finish, making it an ideal choice for an indulgent date night or special occasion dinner. Serve these tender, juicy steaks with a drizzle of bold Lynchburg pan sauce and a side of your favorite roasted vegetables for a restaurant-quality dish made right at home.

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces Porterhouse steaks
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 2 tablespoons Shallots, minced
• 2 cloves Garlic, minced
• 0.25 cup Jack Daniel’s whiskey
• 0.5 cup Beef stock
• 0.25 cup Heavy cream
• 2 sprigs Fresh thyme
• 1 tablespoon Fresh parsley, chopped (optional)

Directions

Step 1

Remove the Porterhouse steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.

Step 2

Season both sides of the steaks generously with kosher salt and freshly ground black pepper.

Step 3

Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil.

Step 4

When the oil is hot and shimmering, place the steaks in the skillet. Sear for 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness.

Step 5

Add 2 tablespoons of butter to the skillet during the last minute of cooking. Spoon the melted butter over the steaks for added flavor.

Step 6

Remove the steaks from the skillet, tent them with aluminum foil, and let them rest for 10 minutes.

Step 7

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.

Step 8

Stir in the minced shallots and garlic, cooking for 1-2 minutes until softened and fragrant.

Step 9

Deglaze the pan with the Jack Daniel’s whiskey, scraping up any browned bits from the bottom of the skillet. Let it simmer for 30 seconds to allow the alcohol to evaporate.

Step 10

Add the beef stock, heavy cream, and fresh thyme sprigs to the skillet. Stir and simmer the sauce for 3-4 minutes until it thickens slightly.

Step 11

Taste the sauce and adjust seasoning with salt and pepper if needed.

Step 12

Remove the thyme sprigs and pour the sauce over the rested Porterhouse steaks.

Step 13

Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(752.1g)

Amount per serving	% Daily Value*
Calories	2021.4

Total Fat 170.6g	0%
Saturated Fat 74.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 464mg	0%
Sodium 1894.1mg	0%
Total Carbohydrate 6.5g	0%
Dietary Fiber 1.5g	0%
Total Sugars 0.5g
Protein 85.6g	0%

Vitamin D 28IU	0%
Calcium 100.3mg	0%
Iron 8.6mg	0%
Potassium 1437.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.6%

Protein: 18.0%

Carbs: 1.4%