Dry Aged Porterhouse Steak with Mushrooms

Cook Time

10 mins

Cooking Method






Prep Time

10 mins




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

Cooking Instructions

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. 

Wood Pellet Recommendation 

As with any steak, we recommend the strong, spicy smoke from our Texas Mesquite Hardwood Pellets.  

  1. 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.
  2. Season both sides of the steak generously with the LG Chop House Steak Rub.
  3. Open the sear slide and grill 2 to 3 minutes per side for a perfect medium-rare. Set aside to rest for 10 minutes.
  4. 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.
  5. Serve steak with sautéed mushrooms and herbs.

Special Tools

  • 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.

Diet Info

  • Flexible Dieting