Best Porterhouse Steak With Wild Mushrooms Recipes

PORTERHOUSE STEAK WITH WILD MUSHROOMS

Porterhouse Steak With Wild Mushrooms image

This is a hearty steakhouse-style steak that is sure to make your guests feel special - and you don't even need to go to any fuss. Or, you can treat yourself with a delicious meal. If you prefer milder white button mushrooms, you can swap them for the wild ones.

Provided by JackieOhNo

Categories Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 teaspoons kosher salt
1/2 teaspoon cracked pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried rosemary
3 porterhouse steaks, 3/4-inch thick, about 3 lbs
2 tablespoons butter
8 ounces assorted wild mushrooms, such as cremini, shiitake and oyster (sliced or quartered, about 3 cups)
1 tablespoon balsamic vinegar, preferably white
1 cup cherry tomatoes, quartered
chopped fresh parsley
fresh rosemary sprig

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.

Nutrition Facts : Calories 48.2, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 393.9, Carbohydrate 2.6, Fiber 0.8, Sugar 1.3, Protein 1.5

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

Grilled Giant Porterhouse (or T-bone) with Grilled Exotic Mushrooms image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 giant (2 to 2 1/2-inch thick) porterhouse (or T-bone) steaks, about 2 pounds each
1/2 cup olive oil (1/4 cup for steak, 1/4 cup for mushrooms)
Salt and freshly ground black pepper
1 1/2 pounds mixed large mushrooms (portobellos, shiitake, creminis, chanterelles, oyster, or other kinds), trimmed
1 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/3 cup roughly chopped fresh flat leaf parsley
3 tablespoons dry sherry

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.