– This recipe has every thing we love – MEAT and WHISKEY. Refer to Ruthie’s meat chart, get yourself a couple of nice porterhouse steaks…. crank up the grill get out the whiskey and enjoy!
- 1-2 Porterhouse steaks (Click to see the chart: Cuts of Beef)
- salt and pepper
- cooking oil
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 onion, sliced
- 3/4 cup chicken broth
- 1 tablespoon grainy mustard
- 2 tablespoons whiskey (or bourbon)
- Fire up the grill
- Season the Porterhouse on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides with cooking oil.
While the steak is resting make your whiskey sauce (… and yes – the cook is allowed to sip – Go for it right out of the pyrex measuring cup!)
- Heat a saute pan over medium-high heat with the butter.
- When the butter starts bubbling, add in the mushrooms and the onions.
- Stir and cook until onions are fragrant and softened.
- Pour in the chicken broth, mustard, whiskey and season with salt and pepper to taste.
- Turn heat to low and let simmer for 2 minutes.
- Keep warm while steak is grilling
Grill the steak – you all know how to do this but just in case you need instructions:
- Cook on one side until you see juice.
- Flip steak and cook some more. Timing depends on thickness of steak and how you like it. I prefer RARE. – That is – passed over the heat for a little and then flipped for a bit more just to make it warm and juicy.
- However you like it done – Don’t let flames from the juice shoot up and sear – if needed use a spray of water to put out the flames.
- If you must you can test internal temp. But come ON this is meat country …. It’s not an official Milwaukee wedding without a side of raw beef and onions…… Steak Tartare. Just go with it. – Make a slice in the center and eyeball the redness of the meat till you get it how you like it.
Internal temps for doneness (for the faint of heart):
- 125-130F = rare
- 130-140F = medium rare
- 140-150F = medium
- 150-155F = medium well
- 160-212F = well-done
Serve with Ruthie’s Spinach Berry Salad (click for link) and/or some sort of potato: baked, boiled or roasted. Roasted tomatoes (cut in 1/2 drizzled with olive oil and roasted in foil – Mac and Cheese…. what have you. And a nice whiskey sour.
Printable PDF: Steak and Whiskey Mushroom Sauce