(A T-Bone steak is almost the same cut as a Porterhouse but with a much smaller section of the filet attached. Because of this, the T-Bone steak is a little less tender than a Porterhouse. Cook a T-Bone steak the same way as a Porterhouse steak.)
I prepared the mushrooms on the side burner of my propane grill while prepping and grilling the steak. First melt two tablespoons butter in a pan and allow the butter to foam.
Place 8 oz. sliced mushrooms (button or medium cremini work well) in the butter and saute on medium heat until mushrooms give off moisture.
Once most of the moisture has boiled off, add a 14 oz. can of low sodium beef broth to the pan and allow the broth to reduce.
When the broth has reduced to the point where it coats the back of a spoon, add two tablespoons of heavy cream. While stirring, let the heavy cream reduce the sauce until it coats a spoon again. Remove from heat and set aside for topping the steak.
Meanwhile, build a two level charcoal fire or preheat your propane grill. Prepare your Porterhouse steak by seasoning with salt and pepper on both sides. I prefer to cook thicker steaks of about 1-1/4 inch to 1-1/2 inch in thickness (a little less than 2 pounds). During grilling, the thicker steak results in a more even medium rare throughout the meat.
Place the steak on the hottest part of the grill and leave it there for 2 minutes. If using a propane grill, close the lid. On a charcoal grill, keep the lid off, but keep an eye open for flame ups and put them out with a squirt bottle or simply move the steak to prevent charring. After two minutes, flip the steak over and brown the other side - two minutes.
The filet of the Porterhouse steak should not be cooked beyond medium rare or it may toughen. I solve this by rotating the steak such that the strip steak is closer to the high heat while the tenderloin cut is on the cooler side. This will cook the filet a bit slower and not dry it out while trying to finish the top loin. Serve with mushroom topping over the steak or on the side.}?>
Grilled Porterhouse Steak (serves 2 hearty eaters)
|1-1/4" Porterhouse or T-bone steak||salt & pepper||grill on high for 2 min. each side||grill on low until 130°F|
|2 Tbs. butter||melt||sautee||reduce||reduce|
|8 oz. sliced mushrooms|
|14 oz. low sodium beef broth|
|2 Tbs. heavy cream|