Entrée: United States – Grilled Porterhouse Steak with Garlic Portobello Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

1 1 / 2 lbs (680 g) porterhouse steak
2 large portobello mushrooms
3 cloves garlic, minced
1 yellow onion, sliced
2 tbsp (30 ml) olive oil
Salt to taste
Pepper to taste
1 tsp (1 g) fresh thyme (optional)

Instructions

1. **Prepare the Steak**  
   - Remove the porterhouse steak from the refrigerator about 30 minutes before cooking to allow it to reach room temperature. Season both sides generously with salt and pepper.

2. **Prepare the Mushrooms and Onions**  
   - Clean the portobello mushrooms with a damp cloth and remove the stems. Slice the mushrooms into thick strips. Heat a tablespoon of olive oil in a pan over medium heat. Add the sliced onions, cooking until they become translucent.
   
3. **Cook the Garlic Mushrooms**  
   - To the pan with the onions, add the minced garlic and sliced portobello mushrooms. Sauté for about 5-7 minutes until the mushrooms are golden and tender. Add salt, pepper, and fresh thyme to taste.

4. **Grill the Steak**  
   - Preheat your grill to high heat. Once hot, place the porterhouse steak on the grill. Cook for about 4-5 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare, 140°F for medium).

5. **Rest and Serve**  
   - Once cooked, remove the steak from the grill and let it rest for at least 5 minutes to allow juices to redistribute. Serve the steak with the garlic portobello mushrooms and caramelized onions on the side.

6. **Garnish and Enjoy**  
   - Optionally, garnish with fresh thyme for added flavor. Serve hot and enjoy your classic grilled porterhouse steak dinner.