This straightforward recipe involves grilling porterhouse steaks to perfection and simmering a flavorful mushroom garlic sauce, for a balanced, savory meal.
4 porterhouse steaks (10-12 ounce size), at room temperature
Mushroom and Garlic Sauce
1 tablespoon oil
1 pound button mushrooms, sliced or whole if small
3 cloves garlic, minced
1 1/2 cup beef broth
3 tablespoons all-purpose flour
3 tablespoons butter, softened
salt and pepper to taste
Preheat the grill to high heat.
Grill the steaks over direct heat for 6 minutes. Turn, cook on the other side for 5 minutes or until desired doneness.
Meanwhile, heat the oil in a saucepan over medium-high heat. Add the mushrooms and garlic and cook, stirring frequently, for 4 minutes. Stir in the beef broth and bring to a boil. Reduce the heat to a simmer and let cook for 4 minutes, stirring occasionally.
In a small bowl, blend the flour and butter together until well mixed. Whisk the butter mixture into the mushroom sauce and stir until it is dissolved and the sauce begins to thicken. Season to taste with salt and pepper.
When the steaks are the desired doneness, remove them to a plate and let rest, lightly covered, for 5 minutes before slicing or serving.
Serve the porterhouse steaks with the mushroom-garlic sauce.
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reviews & comments
October 18, 2013
Had to use my cast iron skillet instead of grilling as we had an unexpected rain storm. Turned out just fine that way. The mushroom sauce is quite good. I added some vermouth to the mushrooms before adding the broth and let it cook down first.