Grilled Porterhouse Steak with Bacon Mushroom Sauce

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe for Grilled Porterhouse Steak with Bacon Mushroom Sauce. This tantalizing dish combines the succulent flavors of perfectly grilled porterhouse steak with a rich and savory bacon mushroom sauce. The steak is cooked to perfection, tender and juicy, while the sauce adds a burst of umami goodness with its combination of smoky bacon and earthy mushrooms. With its impressive presentation and incredible taste, this recipe is sure to impress both family and guests alike.

Keywords: Grilled, Porterhouse Steak, Bacon Mushroom Sauce, Recipe, Juicy

Grilled porterhouse steak with bacon mushroom sauce recipe details

Grilled porterhouse steak with bacon mushroom sauce recipe, recipe Rating: 4.9
Number of votes:137

Get thick, creamy mushroom sauce in every bite of this great grilled steak recipe. Inspired by billyergs’ “Flat Iron Steak with a Bacon & Mushroom Cream Sauce”
Ready in: 1 hour 50 mins

Ingredients

Makes: 1 steak

• For marinade:
• 1/4 cup olive oil
• 2 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 Porterhouse steak (or more)
• For sauce:
• 1 tablespoon olive oil
• 1/4 cup unsalted butter
• 5 slices bacon, chopped
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1/2 pound cremini mushrooms, sliced
• 1/2 pound baby portobello mushrooms, sliced
• 1 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped Italian flat leaf parsley
• 1/2 tablespoon flour
• 1 teaspoon ground black pepper

Preparation method

Prep: 20 mins | Cook: 30 mins | Extra time: 1 hour, marinating

1. Combine all marinade ingredients except steak in a large plastic resealable bag. Add steak, seal the bag, and turn to coat. Refrigerate for 1 hour to marinate.
2. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
3. Oil the grill grate, using an oiled rag.
4. In a saucepan over medium heat, combine the olive oil and butter. When butter has melted, add chopped bacon and cook until bacon fat is rendered, approximately 5 minutes.
5. Add diced onion to the bacon butter mixture. Cook until translucent and tender, about 8 minutes. Add garlic and cook, stirring, for another 3 minutes. Do not let garlic brown.
6. Stir in the mushrooms and add salt. Cook, stirring, for 5 minutes until mushrooms start becoming tender. Then add balsamic vinegar, heavy cream, parsley, flour and black pepper to the skillet.
7. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Sauce will thicken. If sauce seems too thick, add more heavy cream.
8. While sauce is simmering: remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
9. Take the steak off the grill. Let the meat rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve steak with sauce.Note

Recipe makes about 3/4 cup of marinade, enough for 1 1/2 pounds of steak, and about 1 1/2 cups of sauce.