Porterhouse Steak With Wild Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Position broiler rack so that top of meat on rack in pan will be about 5 inches from heat source; preheat broiler.
2. 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.
3. 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.
4. Transfer steaks to platter. Top with mushroom mixture. Sprinkle with parsley and garnish with rosemary sprigs.
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