Porterhouse Steak Campfire Cooking
A porterhouse steak is one of our go-to options when cooking a very special, romantic meal. A porterhouse steak is a huge portion including large cuts of the tenderloin and strip steak. While you can purchase thin cuts for one person, the brilliance of a porterhouse is in buying a single thick cut, giving it a rich sear and garlic butter glaze, and serving in slices for two. So pick a romantic spot, pour a strong red wine, stoke up the literal and metaphorical flames with this enduring classic.
Porterhouse Steak Recipe
- Porterhouse steak, 2-inch thick cut at room temperature
- 2 cups of mushrooms, sliced
- Two garlic cloves
- 2 tablespoons of butter
- 1/4 cup of red wine
- sea salt
- pepper, roughly ground
- olive oil
The art of the porterhouse is to achieve a rich sear while evenly cooking the interior. Before doing anything else, set the porterhouse steak out at room temperature half-an-hour before you plan to cook it. This will allow the steak to cook much more quickly and evenly.
- Heat skillet with a tablespoon of olive oil
- Liberally cover steak with salt and pepper
- When skillet is so hot that the olive oil starts smoking, carefully set steak in skillet with garlic
- After 4 minutes or once the steak has reached a deep brown sear, transfer it to a cutting board, seared side up
- Cut steak away from bone
- Slice the tenderloin and strip steak in 3/4-inch slices, parallel to the bone
- Reassemble steak around bone in the skillet
- Spread one tablespoon of butter over seared steak
- Cover skillet and return steak to heat and cook to your desired degree of doneness (4-6 minutes).
- Remove steak from skillet and set aside to cool
- Leave any remaining butter and steak juices in skillet
- In same skillet drop mushrooms, wine, and remaining tablespoon of butter.
- Mix ingredients and scrape any seared salt and fat from the bottom of the skillet
- Simmer mushrooms until mushrooms are soft and wine and butter mixture is reduced to a sauce.
Oh, this is going to be a treat. So make sure to tie it together with your favorite sides. To me, you can never go wrong with some Roasted Potatoes. Of course, this is a heavier dish, so we like to lighten it up with a vegetable side such as Grilled Zucchini with mozzarella or Tin Foil Green Beans. For us, the dish isn’t complete without a full bodied red wine such as a Cabernet or even a Malbec.