Porterhouse Steak with Mushroom Wine Sauce
Honestly, this was one of the easiest and most satisfying meals I’ve whipped up in ages. The cook was a breeze! I simply seasoned the steak with salt and pepper, then seared it to perfection on the Firehawk Grill. It only took a few minutes on each side to get that beautiful crust. I popped it in the oven for a few more minutes to reach that perfect medium-rare, and voila!The meat turned out incredibly tender, practically melting in your mouth with every bite. It was so juicy and full of flavour, exactly what you want from a good steak.Now, let’s talk about that Mushroom Wine Sauce. 🍄🍷 Oh my, the flavours were out of this world! I started with a mix of fresh mushrooms, sautéed them with garlic and shallots, then added a splash of red wine to deglaze the pan. A bit of beef stock and a touch of cream brought everything together into a rich, velvety sauce that paired perfectly with the steak.The combination was just divine—earthy mushrooms, robust wine, and the creamy texture brought it all home. You won’t be disappointed.
Equipment
- Firehawk Kamado Grill Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- Spark Instant Read Thermometer FireBoard
- Large Castiron Pan
- Medium Castiron Pan
Ingredients
- 2 Porterhouse Steaks (AUS) New York Strip (USA)
- salt to dry brine
- olive oil
- Mushroom Wine Sauce
- 1 cup portobello mushroom sliced
- 2 cloves garlic sliced thinly
- 1 small onion finely diced
- 1 cup red wine
- 1 cup beef stock
- 1/2 cup thickened cream
- 2 tbsp butter
- sea salt flakes to taste
Instructions
Prep the Steaks
- Take the Porterhouse steaks out of the fridge and let them come to room temperature for about 30 minutes.
- Season both sides generously with salt and let the steak dry brine for 30 minutes. Soak up the excess moisture with a paper towel.
Preheat the Kamado Grill
- Set up your Kamado grill for direct grilling and preheat it to 250°C/482°F. Ensure the grates are clean and hot.
Grill the Steaks
- Place the steaks on the grill. Sear them for about 3-4 minutes on each side, or until you get a nice crust.
- Once seared, move the steaks to the cooler side of the grill to finish cooking indirectly. Close the lid and cook until the internal temperature reaches your desired doneness (medium-rare is around 57°C/135°F).
- Remove the steaks from the grill, cover them loosely with aluminium foil, and let them rest while you prepare the sauce.
Make the Mushroom Wine Sauce
- In a skillet or saucepan, melt the butter over medium heat.
- Add the garlic and onion, cooking until softened and fragrant, about 2 minutes.
- Add the sliced mushrooms and sauté until they are golden and have released their juices, about 5-7 minutes.
- Pour in the red wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it reduce by half.
- Add the beef stock and simmer until the sauce has thickened, about 5-10 minutes.
- Stir in the thickened cream and let the sauce simmer for another 2-3 minutes until it reaches a velvety consistency. Season with salt and pepper to taste.
Serve
- Slice the Porterhouse steaks against the grain and arrange on plates and sprinkle sea salt flakes to your liking.
- Spoon the rich mushroom wine sauce over the top.
- Serve immediately with your favourite sides and enjoy!
Notes
| BEEF | INTERNAL TEMP °C | INTERNAL TEMP °F |
| RARE | 49 | 120 |
| MEDIUM RARE | 55 | 130 |
| MEDIUM RARE | 60 | 140 |
| WELL DONE | 71 | 159 |
| GROUND | 71 | 159 |
| PULLED | 96 | 205 |
| SHORT RIBS | 96 | 205 |
| BRISKET | 98 | 205/210 |
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
