Cooked to perfection and topped with a delicious sauce!
Add some extra flavour to your next steak with this awesome recipe!
Ingredients
Steak
- At least 5cm thick Porterhouse steak (extra fat trimmed)
- 1 tbsp vegetable oil
- 3 tbsp unsalted butter (room temperature)
- Salt and ground black pepper
Sauce
- 1 tbsp salted butter
- 250g sliced button or field mushrooms
- 300ml Dollop or thickened cream
- 2-3 tbsp dry white wine
- 1 tbsp fresh rosemary (stem removed and finley chopped)
- salt and pepper to taste
Instruction
- Allow steak to come to room temperature 30min-1hour
- Preheat your Grill (Webber, barbeque, or grill you have available) with a large cast-iron skillet inside.
- Once your grill and skillet are very hot add the oil to the skillet and heat until smoking.
- Season steak very generously with salt and pepper and cook until a deep brown crust forms on the underside (about 3-4 minutes.)
- Flip steak and top with butter, cook until butter is melted and steak is medium-rare 3-4 minutes.
- Transfer the steak to your plates, lightly tent with foil and allow to rest.
- In the same skillet melt the butter for the sauce.
- Once butter is melted and hot add the mushrooms to the pan and lightly salt and pepper.
- Cook until the mushrooms have become soft.
- Add the White wine and rosemary first then the cream, stir until the sauce becomes thick. (If the cream you are using contains more water you will need to cook for longer until it reaches a thick consistency.)
- Once it has become a thick creamy sauce remove it from the heat and immediately add pour over the porterhouse
- Enjoy!
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