Grilled Porterhouse Steak with Marsala Portobello 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 is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Grilled porterhouse steak with marsala portobello sauce recipe, recipe Rating: 4.8
Number of votes:130

A tasty steak that marinades in Marsala wine, then gets a Marsala wine sauce. Inspired by Paul In Michigan’s “Steak Marsala”
Ready in: 1 hour 30 mins

Ingredients

Makes: 1 steak

• 1 bottle Marsala wine
• 1 Porterhouse steak (or more)
• 4 cups chopped portobello mushrooms
• 2 tablespoons butter
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 white onion, cut into rings

Preparation method

Prep: 10 mins | Cook: 20 mins | Extra time: 1 hour, marinating

1. Pour 1/4 bottle of Marsala 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. Melt 2 tablespoons butter in a skillet over medium heat. Add garlic and onions, and cook for about 5 minutes until tender. Season with salt and pepper to taste.
5. Pour the rest of the bottle of wine over the onions and reduce heat to medium-low. Cook, stirring occasionally, for about 15 minutes until wine has reduced and sauce measures about 1 1/2 cups.
6. While sauce is reducing: 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.
7. Take the steak off the grill. Let rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve steak topped with sauce and onions.Note

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