1 tbsp Butter
2 oz Crimini Mushrooms
Garlic Cloves, peeled and smashed
2 tbsp Louisiana Grills Chop House Rub, divided
1 tsp Olive Oil
1 1/2 lbs Porterhouse Steak, dry-aged
1/4 cup Red Wine, Dry
1 Rosemary sprigs
1 Thyme, Fresh Sprigs
Add exceptional flavor to your steak by dry aging. The process of aging enhances the natural flavors of the beef, and can be done safely at home. Follow our guide on How to Safely Dry Age Beef and reap the benefits of this delicious, thick-cut porterhouse steak. This Dry Aged Porterhouse Steak is seared to a perfect medium-rare then topped with sautéed cremini mushrooms in a red wine reduction. Serve with mashed potatoes or any of your favorite steak sides.
As with any steak, we recommend the strong, spicy smoke from our Texas Mesquite Hardwood Pellets.
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.