Steak & Onions

Broiled porterhouse steak with thick slabs of caramelized Spanish onion and a quick mushroom sauce made with beef broth, garlic, and dry sherry. This is a steakhouse plate built for two that keeps things lighter without sacrificing flavor.

The onions broil first until lightly browned and sweet, using just a spritz of cooking spray instead of butter. The steak follows on the same rack, about three to four minutes per side for a nice medium. While the steak rests, the mushroom sauce comes together fast: browned mushrooms and garlic deglazed with beef broth and sherry, thickened with a touch of cornstarch into a glossy, savory gravy.

The sherry adds a warm, nutty sweetness to the sauce that pairs naturally with beef and mushrooms. Use a dry sherry, not cooking sherry, for cleaner flavor.

Pro Tips

• Trim the porterhouse well before broiling. Less visible fat means less flare-ups and a cleaner-tasting steak.
• Broil the onion slices in thick ½-inch rounds so they hold together and caramelize without falling apart on the rack.
• Dissolve the cornstarch in a small amount of cold broth first, then combine with the remaining broth and sherry. Adding dry cornstarch directly creates lumps.
• Let the steak rest 3 to 5 minutes after broiling. Cutting immediately lets the juices run out onto the plate.

Variations

• Red wine sauce: Replace the sherry with a dry red wine for a bolder, more tannic sauce.
• Blue cheese onions: Top the broiled onion slices with crumbled blue cheese and return to the broiler for 30 seconds.
• Strip steak swap: Use New York strip if porterhouse isn’t available. Same broil times apply for similar thickness.