Found on page 96 of my Ranch Raised Cookbook!
Photography by Charity Burggraaf
Showing off the effort we put into producing exceptional beef by serving a perfectly grilled steak is a highlight for Brian and me. When we have guests at the ranch, we pull out the best steaks from our family pile, and it’s a treat for everyone. The taste of quality beef infused with wood smoke and charred by flames is always memorable. Although a great steak doesn’t need much else, this umami-rich sauce really elevates it. Porterhouse is one of our favorite cuts because you get both the strip and the tenderloin, but this recipe works well with T-bones, rib eyes, or even the tomahawk steak – just be aware that cook times vary slightly.
Makes 6 servings.
FOR THE STEAKS
- 3 (1-pound), 1 1/4 – 1 1/2 inch thick) well-marbled Porterhouse steaks
- Extra-virgin olive oil
- M5 spice rub, or kosher salt and freshly ground pepper
FOR THE SAUCE
- 6 tablespoons unsalted butter
- 2 medium shallots, minced
- 1 1/2 pounds cremini or button mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon minced fresh rosemary leaves
- 1/4 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
Pat the steaks dry with a paper towel, then rub some oil into both sides of the meat. Season evenly with the rub (or plenty of salt and pepper). Set aside at room temperature while you make the sauce and fire up the grill.
To make the sauce, in a large skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 2 minutes. Add the mushrooms and a pinch of salt and cook until they release liquid, about 5 minutes. Add the garlic and rosemary and cook until fragrant, about 2 minutes. Stir in the balsamic, soy sauce, and Worcestershire; increase the heat to medium-high and simmer until the sauce starts to reduce slightly but is still saucy and the mushrooms are tender, 3 to 4 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
Set up a wood fire for grilling using hardwood, or prepare a charcoal or gas grill for direct and indirect cooking over medium-high heat (400 to 450 degrees F). Brush the grates clean.
Grill the steaks over direct heat with the lid closed until cooked to the preferred doneness, 10 to 14 minutes for medium-rare (125 to 130 degrees F). To ensure the steaks cook evenly, reposition and flip them once or twice during cooking. If the steaks need to cook longer, move them to the indirect heat.
Let the steaks rest for 10 minutes while you rewarm the sauce. To serve, first cut the meat away from the bone, then cut across the grain into 1/3-inch-thick slices. Serve with plenty of sauce spooned over the top.
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