Porterhouse Steak With Wild Mushrooms Recipes

GRILLED GIANT PORTERHOUSE (OR T-BONE) WITH GRILLED EXOTIC MUSHROOMS

Steps:

• Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature is hot (Hold hand about 5-inches above grill grid, over the area where coals are deepest, for 2 seconds or less), the grill is ready to cook.
• Pat the steaks dry with paper towels, then rub them all over with 1/4 cup of the olive oil and sprinkle generously with salt and pepper. Place the steaks over the hottest part of the fire and cook until well seared on 1 side, 6 to 8 minutes. Then move them to the medium hot part of the grill and cook, turning once, until they are done the way you like them, 10 to 15 minutes more for rare. Check for doneness.
• Make mushrooms while grilling steaks: Combine the mushrooms, the remaining 1/4 cup of olive oil, and the teaspoon of pepper in a large bowl. Toss gently until the mushrooms are well coated and all the oil is absorbed.
• When steaks are done, transfer them to a serving platter, cover loosely with foil, and let them rest while grilling mushrooms. Put the mushrooms on the medium-hot part of the grill and cook, turning occasionally, until they are golden brown and moist all the way through, about 8 to 10 minutes. Slice the cooked mushrooms and put them back in the bowl along with the butter, parsley, and sherry, season with salt and pepper, to taste, and toss gently to coat.
• To serve, cut the meat away from the bone, then cut it into thick slices. Divide them among 4 serving plates and spoon mushrooms over the top.

PERFECT PORTERHOUSE STEAK

Steps:

• Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

PORTERHOUSE STEAK WITH WILD MUSHROOMS

Steps:

• Position broiler rack so that top of meat on rack in pan will be about 5 inches from heat source; preheat broiler.
• Combine 1 t. salt, pepper, garlic powder and 1/4 t. dried rosemary; sprinkle over steaks. Place on rack in broiler pan. Broil, turning once, 6-7 minutes per side for medium-rare.
• Meanwhile, in nonstick skillet, melt butter over medium-high heat. Add mushrooms and remaining salt and dried rosemary; cook, stirring, until browned, 6-7 minutes. Add vinegar; cook, stirring, 1 minute. Remove from heat; stir in tomatoes.
• Transfer steaks to platter. Top with mushroom mixture. Sprinkle with parsley and garnish with rosemary sprigs.

HICKORY-SMOKED PORTERHOUSE STEAKS

Steps:

• About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
• Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
• Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
• Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
• Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
• Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.

BROILED PORTERHOUSE STEAKS WITH MUSTARD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine minced onion, olive oil, mustard, butter, salt, and pepper in a small mixing bowl. Spread mixture over each steak and put steaks on a broiler pan.
• Broil in the preheated oven until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.