The earthiness of the mushrooms and the salty blue cheese work beautiful with the juices of a grilled steak. Pair this with a rich Merlot or Cabernet Sauvignon and you have the perfect pairing.
Why Porterhouse? Awhile back, I was watching an episode of Alton Brown’s Good Eats on the definitions of steaks. While watching this episode I was engaged in learning about the best cut for a steak that I have ever tasted, the Porterhouse. The Porterhouse steak is often referred to as the T-bone in your local meat market. The key difference is the Porterhouse is cut from the rear end of the short loin and has a larger piece of the tenderloin (filet) on it’s cut on one side of the T-bone and on the other a large strip steak. On the T-bone you will find a much smaller piece of the tenderloin.
I later went to my favorite meat market, Corralitos Market, and talked to the butcher. He explained the best way to pick out a Porterhouse. Look for the biggest loin. I hope you enjoy your Porterhouse as much as I do!
Marinade (1/2 hour to 2 hours prior to grilling)
• 4 tsp. Olive Oil
• 4 tsp. Balsamic Vinaigrette
• 2 large cloves of garlic
• Kosher salt and pepper to taste
• 2 tsp. rosemary leaves
• 2 tsp. dried oregano
• 4 Porterhouse Steaks
• 1lb Mushrooms sliced
• 1 tsp. Olive Oil
• 4oz Blue Cheese crumbles
Preparation: Whisk the olive oil, balsamic, garlic and salt and pepper together to make a marinade. Place steaks in a shallow pan and add marinade and make sure to combine well to cover all of the steaks. Marinate the steaks for ½ – 2 hours. Be sure to take the steaks out of the refrigerator ½ hour prior to grilling to get to room temperature. Grill steaks on high heat for 5 minutes on each side then medium heat for an additional 5 minutes per side. Meanwhile sauté mushrooms and remaining olive oil in a pan until tender over a medium-high heat and mushrooms have given up most of their liquid, about 5 minutes. Add blue cheese and stir to blend. Serve the mushroom and blue cheese mixture on top of the steaks.
Shannon worked as the Director of Operations for the Santa Cruz Mountains Winegrower’s Association for approximately 13 years. Shannon has brought wine events of all kinds to the area in an effort to excite interest in the local wines and food. She loves watching people from all over enjoying the region’s wine and witnessing the local vintners businesses grow and prosper.