Porterhouse Steak with Mushrooms

Season the porterhouse steak:

• Sprinkle kosher salt, black pepper, and garlic powder evenly on ALL sides of the porterhouse steak. Place the seasoned steak in the refrigerator and let it marinate for about an hour.

Prepare the mushrooms:

• While waiting for the grill to heat up, dice the medium white onion.
• Heat a cast iron pan over medium heat, then add a drizzle of extra virgin olive oil. Add the diced onion to the pan and season with a pinch of salt.
• Cook for a couple of minutes until the onion begins to soften.
• Add the sliced baby bella mushrooms to the pan with the onions.
• Cook the mushrooms until they are browned and tender.
• Deglaze the pan by adding a little bit of red wine and a shot of soy sauce.
• Stir the ingredients together to combine.

Add flavor and finish the mushrooms:

• Add a knob of herb butter to the pan and stir it in until melted. Taste the mushrooms and adjust the seasoning according to your preference.
• Once the mushrooms are cooked to your liking, remove the pan from the heat and set it aside.

Grill the porterhouse steak:

• Fire up the grill.
• Place the porterhouse steak on the grill and cook for a couple of minutes on each side. Flip the steak only once to achieve a nice sear.
• Cook the steak until it reaches an internal temperature of around 115°F (46°C).

Let the steak rest:

• Remove the porterhouse steak from the grill and let it rest for a few minutes. During this time, spread some compound butter over the steak to enhance the flavor and keep it moist.
• Remove the tenderloin and strip by following the bone. Slice it up
• Place the sliced porterhouse steak on a serving platter and generously top it with the cooked mushrooms. Sprinkle some sesame seeds over the mushrooms for added texture and flavor.
• Dive in!