American cuisine
Steak ingredients:
- 2 inch thick, 3 lb porterhouse steak.
- Kosher salt and
freshly ground pepper.
- 2 tbsp butter.
- 12 oz cremini
mushrooms.
- 3 garlic gloves,
sliced thinly.
- 2 tbsp parsley, freshly
chopped.
Sauce ingredients:
-¾ cup balsamic vinegar.
- ½ cup ketchup.
-¼ cup honey.
- 2 shallots, minced.
- 2 tbsp Worcestershire
sauce.
- 1 tbsp Dijon mustard.
-¼ tsp ground allspice.
- 2 tbsp butter.
- Kosher salt to taste.
- Pepper to taste.
Steak directions:
- 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 tbsp 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.
Sauce directions:
- Simmer the balsamic
vinegar, ketchup, honey, shallots, Worcestershire sauce, Dijon mustard, allspice,
salt and pepper until thickened, about 15 minutes.
- Strain, then whisk in
2 tbsp of butter to add a satin finish.
- Finish the steak with
mushrooms and sauce by placing them on top of the steak. Serve immediately.