From my WhiskyNotes (from Whisky Advocate magazine) newsletter, this looked uber-tasty:

Servings: serves 4
Prep Time: 15 minutes
Cook Time:20 minutes

Ingredients

1-2 Porterhouse steaks
salt and pepper
cooking oil
2 tablespoons butter
8 ounces sliced mushrooms
1 onion, sliced
3/4 cup chicken broth
1 tablespoon grainy mustard
2 tablespoons bourbon
Preparation

Preheat oven to 375F. Season the Porterhouse steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the Porterhouse steak with cooking oil.
Heat a oven-safe pan (cast iron preferred) over high heat. When very hot, add the Porterhouse steak to the pan and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature.

For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak.

For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at the 7 minute mark.

125-130F = rare
130-140F = medium rare
140-150F = medium
150-155F = medium well
160-212F = well-done

While the steak is the oven, let’s cook the mushroom sauce. Heat a saute pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onions are fragrant and softened.

Pour in the chicken broth, mustard, whiskey and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.