Print

Perfect Grilled Porterhouse Steak Recipe with Easy Red Wine Mushroom Sauce

grilled porterhouse steak - featured image
Print Recipe

A juicy, tender grilled porterhouse steak with a smoky charred crust paired with a rich and simple red wine mushroom sauce. Perfect for special occasions or casual cookouts, this recipe delivers steakhouse flavor with minimal fuss.

Ingredients

Scale
  • 1 porterhouse steak (1 to 1.5 inches thick, about 24 oz / 680 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8 oz cremini or baby bella mushrooms, cleaned and sliced
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Remove the porterhouse steak from the fridge about 30 minutes before grilling to bring it to room temperature. Pat dry with paper towels, brush both sides lightly with olive oil, and season generously with salt and freshly ground black pepper. Set aside.
  2. Preheat the grill to medium-high heat (about 450°F / 232°C). If using charcoal, arrange coals for direct and indirect heat zones.
  3. Place the steak directly over the hot side of the grill. Sear for about 4-5 minutes without moving it to create a crust. Flip and sear the other side for 4-5 minutes.
  4. Move the steak to the cooler part of the grill, close the lid, and cook until it reaches your preferred doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Use a meat thermometer for accuracy.
  5. Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute.
  6. While the steak rests, heat a heavy skillet over medium heat. Melt butter, add sliced mushrooms, and cook until browned and moisture evaporates, about 5 minutes.
  7. Add chopped shallots and minced garlic; sauté until fragrant, about 2 minutes.
  8. Pour in the red wine, scraping browned bits from the pan. Add beef broth and fresh thyme sprigs. Let the sauce simmer and reduce by half, about 7-8 minutes, until slightly thickened.
  9. Season the sauce with salt and pepper to taste. Remove thyme sprigs before serving.
  10. Slice the porterhouse steak against the grain, spoon the red wine mushroom sauce over the top, and garnish with chopped fresh parsley if desired. Serve immediately.

Notes

Use a two-zone fire setup on the grill for best results: sear over direct heat and finish cooking over indirect heat. Rest the steak for at least 10 minutes before slicing to keep it juicy. Make the sauce in the same pan used for mushrooms to capture all the flavors. Keep a spray bottle of water handy to control flare-ups on the grill. For indoor cooking, sear in a cast iron skillet and finish in a 400°F oven.

Nutrition

Keywords: porterhouse steak, grilled steak, red wine mushroom sauce, steak recipe, easy steak dinner, BBQ steak, mushroom sauce, grilling, steakhouse recipe

Find it online: https://pokirecipes.com/perfect-grilled-porterhouse-steak-recipe-with-easy-red-wine-mushroom-sauce/