A Porterhouse steak is my favorite cut, you get the best of both worlds – a N.Y. strip and a filet that is large enough to share. Top it off with a medley of fruity chanterelles, peppery oysters, a meaty portobello, and a handful of smoky shiitakes to finish off this grilled delight.
Pair this with House Family Winery’s House Family 2008 Cabernet Sauvignon
3 porterhouse steaks, serves 3-6 people
1 cup each shiitake, oyster, chanterelle, and portobello mushrooms, sliced
2 shallots, sliced
3 tablespoons extra virgin olive oil
4 tablespoons butter
2 tablespoons fresh picked thyme leaves, stems removed
1/2 cup House Family 2008 Cabernet Sauvignon
Sea salt and pepper to taste
Start the grill.
Salt and pepper both sides of the porterhouse steaks, and set aside to let your steaks warm up a bit – just enough to take the refrigerator chill off of them.
Preheat a large frying pan over a medium to high heat. Add butter, oil, shallots, thyme, and a pinch of salt and pepper. Let cook for one to two minutes, stirring occasionally. Add mushrooms, a generous pinch of salt and pepper and cook down for five to seven minutes or until tender, stirring occasionally. Add wine and cook down for another three to five minutes to reduce in half. Cover and set aside.
Once the grill is preheated, lay the steaks on the grill over a high heat if you want them cooked rare. The meat will sear on the outside, leaving the inside bloody. Lower the heat if you want them to continue to cook within. Rotate the steaks 45 degrees in both directions, and then flip as needed. You can use your finger to determine doneness by feeling the firmness of the steak. Remove steaks from the grill, set aside to rest.
Plate the steaks, top with a generous scoop of the sautéed mushroom medley, and serve with a glass of the House Family 2008 Cabernet Sauvignon. This wine is available on the House Family Website for $46.