Skillet Steak with Mushrooms for Two
- 1 tablespoon olive oil
- 2 to 2 1/2 pound Porterhouse steak
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 8 ounces cremini mushrooms, halved
- 1 yellow onion, sliced
- 1/2 cup white wine
- 1/4 cup cream
- Fresh, chopped parsley for garnish
- Prep the skillet—Heat olive oil in skillet over medium-high heat.
- Sear the steak—Pat steak dry and generously season on both sides with salt and pepper. Place steak in pan and sear for 6 to 8 minutes. Flip and sear other side for 6 to 8 minutes. Reduce heat to medium and continue cooking, turning once, for 10 to 15 minutes or to desired level of doneness cooking. Remove steak from skillet, loosely cover with foil and set aside.
- Sauté the vegetables—Return skillet to medium-high heat and add butter. When butter melts, add mushrooms and onions and sauté for about 5 minutes.
- Make the sauce—Pour in wine and cook for 1 minute. Add cream and stir until everything is evenly incorporated and sauce has thickened.
- Finish and serve—Transfer steak to serving plate and top with mushrooms, onions, and white wine sauce. Garnish with a sprinkling of chopped parsley.
Prefer cooking smaller steaks? No problem! Simply adjust searing time to 3 to 4 minutes on each side, then continue cooking to desired temperature.
Best wines for cooking? We like Pinot Grigio, Chardonnay, and Sauvignon Blanc. And don’t forget to drink the leftovers!