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Porcini and Roasted Garlic-Rubbed Porterhouse Steaks


  • 4 Braveheart USDA Prime Porterhouse Steaks
  • Olive oil
  • Kosher salt and black peppercorn, to taste
  • 1/4 cup dried porcini mushroom powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon roasted granulated garlic powder
  • 2 teaspoon dried thyme leaves
  • 2 teaspoon dried parsley flakes
  • 1 teaspoon red pepper flakes
  • 2 sticks unsalted butter, melted
  • Fresh herbs, to garnish


  • Rest steaks at room temperature for 1 hour prior to cooking. Meanwhile, pulse together all spices and dried herbs together until finely ground and well-combined. 20 minutes prior to cooking fill a charcoal chimney starter to the brim and ignite. Once the top layer of coals just begin develop a white ash dump into the center of your grill. Close the grill lid and open both the top and bottom air vents. Allow 5-10 minutes for the grill grates to elevate in temperature. Brush steaks in olive oil, rub both sides with the porcini-based seasoning mix. Spoon the butter into a cast iron sauce pot and place over the grill. Lay the seasoned steaks directly over the coals for 2-3 minutes untouched, with the grill lid open. Rotate a quarter turn on the grates and cook for another 2-3 minutes. Flip steaks and repeat the process, while intermittently basting the steaks in the browning butter. Prepare until the internal temperature reads 130F (medium-rare). Remove steaks from the grill and place over a cooling rack for 7-10 minutes. Slice the strip and tenderloin from the bone. Carve the individual cuts on a bias against the grain. Season additionally to taste, garnish and serve.