Prep: 15 minutes, Total: 1 hour, Serves: 2 to 4 people
Ingredients:
(1) 2 inch thick, 3 lb. porterhouse steak
Kosher salt and freshly ground pepper
2 Tbsp. butter
12 ounces cremini mushrooms
3 garlic gloves, sliced thinly
2 Tbsp. parsley, freshly chopped
Sauce:
¾ cup balsamic vinegar
2/3 cup ketchup
¼ cup honey
2 shallots, minced
2 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
¼ tsp. ground allspice
1 to 2 Tbsp. butter
Kosher salt and pepper to taste
Preheat grill to high on one side and lightly oil the grate. Season the porterhouse steak with kosher salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 degrees and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill and position the smaller end away from the heat. Cover and cook until the meat reaches 125 to 130 degrees Fahrenheit on a food thermometer for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. While the steak is cooking, heat 2 tablespoons of butter in a large nonstick pan. Once the butter is melted, add the mushrooms in a single layer. Cook for 5 to 7 minutes to caramelize the mushrooms. Add the garlic slices, season with salt and cook for 2 to 3 minutes until the garlic is very fragrant. Garnish with freshly chopped parsley and season with salt and pepper.
To make the sauce, simmer the balsamic vinegar, ketchup, honey, shallots, Worcestershire sauce, Dijon mustard, allspice, salt and pepper until thickened, about 15 minutes. Strain, then whisk in 1 to 2 tablespoons of butter to add a satin finish. Finish the steak with mushrooms and sauce by placing them on top of the steak. Serve immediately.
