Dry Aged Porterhouse Steak with Mushrooms
1 tbsp Butter
Garlic Cloves, peeled and smashed
1 tsp Olive Oil
1/4 cup Red Wine, Dry
1 Thyme, Fresh Sprigs
2 oz Crimini Mushrooms
2 tbsp Louisiana Grills Chop House Rub, divided
1 1/2 lbs Porterhouse Steak, dry-aged
1 Rosemary sprigs
As with any steak, we recommend the strong, spicy smoke from our Texas Mesquite Hardwood Pellets.
- Fire up your Louisiana Grills pellet grill and preheat to 450°F. If using a gas or charcoal grill, set it to medium-high heat.
- Season both sides of the steak generously with the LG Chop House Steak Rub.
- Open the sear slide and grill 2 to 3 minutes per side for a perfect medium-rare. Set aside to rest for 10 minutes.
- While the steak rests prepare the mushrooms: heat olive oil in a cast iron skillet on the grill. Add mushrooms and sauté for 2 minutes. Add butter, garlic, rosemary, and thyme and season with about 1 tsp of Chop House. Sauté another 2 minutes, stirring frequently, then deglaze with red wine. Scrape up the bits on the bottom of the pan as deglaze thickens.
- Serve steak with sautéed mushrooms and herbs.
Cast Iron Skillet
It is recommended that in order to achieve optimal tenderness, beef should be aged for at least 14 days. Beyond that, is entirely up the chef’s flavor preferences.