Enjoy this beautiful and rich cut of meat, the porterhouse steak with a white bean, leek, mushroom and potato hash for the perfect date night in!
Whenever I’m faced with giant pieces of steak (like the poterhouse cut of steak), I always think of the character Ron Swanson from the TV show Parks and Recreation saying ‘I need five courses for dinner, and each course will be steak.’
A little back story about how this dish came about: Nick Offerman, the actor who plays Ron Swanson, just so happens to be a comedian (and a very good singer/guitar player.) He is married to Megan Mullally who most people know from the show Will and Grace but has also guest stared on Parks and Recreation, she is also a comedian (and a very good singer/ukulele player). The husband and wife team have a comedy tour going on (very adults-only focused) and my husband and I had a date night to go see them a few months ago when they came through Milwaukee.
They had added a late night showing , starting at 10:30pm because their 7:30pm show had sold out in something like 5 minutes. My bed time is normally somewhere between 10:30-11pm, but I knew my hubby really wanted to see them…last time I went to a late night comedy show…I fell asleep about 2 minutes in lol! So this time I planned a whole date night (which included a venti espresso drink followed by a cup of cinnamon vanilla dolce iced coffee) so that I’d stay awake.
And because we were seeing Nick Offerman, I couldn’t have thought of a more fitting meat choice than a giant, juicy, porterhouse steak.
Porterhouse steaks are the crème de la crème of steak cuts. They weigh in usually between 20-30 ounces, and have the bone in to add extra flavor.
The way I like to cook porterhouses is by searing them in a skillet with a little oil and then finishing it off in the oven with a little butter on top so that the butter melts into the meat as it cooks in the oven!
And because the porterhouse is such a great cut of meat, you only need minimal seasonings-I use salt, pepper, and a sprinkle of steak seasoning. Those seasonings on a porterhouse…utter deliciousness!
To accompany the porterhouse I made a medley (or hash) of potatoes, leeks, white beans and mushrooms. The smooth and soft flavors of the white beans and potatoes let the bold meat really stand out. Enjoy this meal for a great date night!
- 2 24 oz each porterhouse steaks
- 1 ½ Tablespoons steak seasoning divided for use in cooking steaks and hash
- 2-4 Tablespoons extra virgin olive oil divided for use in cooking steaks and hash
- 2 Tablespoons butter
- 1 russet potato finely chopped
- 1 leek cleaned and chopped (clean it very well to make sure there is no sneaky grit or dirt left, and only use the white part)
- 2 garlic cloves crushed
- 1 cup mushrooms cleaned and sliced
- 1 can 15oz cannellini beans, drained and cleaned
- Preheat oven to 450.
- Let porterhouses come to room temperature. Pat each side of the porterhouses with steak seasoning. Pour ½-1 tablespoon olive oil into a skillet over high heat (I like to cook one porterhouse at a time) and cook porterhouse for 3 ½ minutes on each side, only flipping once. Remove skillet from heat and add 1 tablespoon butter and put in the oven and bake for 5 minutes. Remove from oven, and remove steak from skillet and place on a plate to rest for a minimum of 10 minutes. Cook other steak the same way.
- In a large frying pan add 2 tablespoons olive oil and then add in the potato, leeks, garlic and mushroom slices. Sprinkle with salt. Cook for 10 minutes, or until the potatoes are almost cooked through (you should be able to poke a fork in pretty easily) stirring occasionally and then add in the cannellini bean and cook for another 5 minutes.
- To serve cut the porterhouse into pieces and serve 3-4 pieces of the steak on a plate with some of the hash next to it.
Omaha Steaks has compensated me for my time to develop this recipe. As always, thank you for reading and for supporting the brands that make the SweetPhi blog. As always all thoughts and opinions are as always mine alone. Happy cooking!