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Porterhouse steaks are one of the most
popular steak cuts, perhaps because it has a generous section of tenderloin. The
porterhouse got its moniker when it was first served in drinking houses where
porter, ale and stout were featured. This is a big, flavorful steak cut from the
short loin, nearest the sirloin. Fine grained with a small portion of fat, it is
usually cut from l.25 to 3 inches thick.
The porterhouse is usually broiled (in oven or outdoor grill), but the thinner
cuts may be pan-broiled.
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Porterhouse Steaks with Mushroom and Garlic Sauce
4 10 - 12 oz. Porterhouse Steaks
Bring steaks to room temperature. Grill on high heat 6 minutes or until golden
brown. Turn and cook on other side 5 minutes or desired doneness.
Note: You can tell when a steak is cooked to medium by touching the fat part of
the palm of your hand under your thumb. Poke your hand and when the steak feels
like that it is done to medium.
Mushroom and Garlic Sauce
1 lb. mushrooms (of your choice)
3 minced garlic cloves
1 T. oil
1 1/2 C. beef broth
3 T. flour
3 T. butter
Saute mushrooms in oil with garlic. Cook 4 minutes and add beef broth. Bring to
a boil and cook about 4 minutes. Mix butter and flour together. Whisk into
mushroom mixture. Add salt and pepper to taste.
Note: After sauteing mushrooms you could if you like add a little Maderia or
Sherry. Cook a couple of minutes before continuing with recipe.
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