Porterhouse with caramelised onions and mushrooms

Google: “A porterhouse on the bone has a big juicy sirloin on one side, and a filet on the other side that is at least 1.25 inches (3.2cm) wide. Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouth-watering combination of tender, succulent filet mignon and rich, flavourful meat. As a result, it is no wonder that porterhouse steaks can be sold for a high price”.

“Porterhouse Steak is always a great steak choice because it offers two sizzling steak experiences in one. The best way to cook porterhouse steak is on the grill. … Use a meat thermometer and you can be sure your steaks are cooked to perfection!”

Today, porterhouse and feta cheese are on sale. Got salad and mushrooms to go with it. Have not had porterhouse for almost 2 years due to corona and meat are expensive over my budget. Well, my dinner is mouth-watering combination of tender, succulent and richness flavourful that my family said awww that’s satisfying meal ever had since corona. Let’s cook!!!!


4 porterhouse steaks, 1 1/4-inch thick refrigerated
250 g sliced mushrooms
1 red onions, sliced
2 Tbsp butter, divide
2-3 Tbsp oil
1/2 Tsp salt
1 Tbs minced garlic, plus 2 Tbs minced garlic for caramelized onions
1 Tbs balsamic vinegar
1 cup red wine
1/4 cup oil
2 Tbs rosemary infused butter or butter, divide
Pinch of sugar (OPT)
black pepper


1 packet mixed salad
2 tomatoes, cut to bite size
some olives
crumbled feta cheese
white vinegar


Marinade porterhouse: add minced garlic, 1/4 c oil and pepper to the bag. Then add porterhouse and gives a couple of turns  and rubs to coat them well with marinade. Refrigerate for 1-2 hours. After 1-2 hours, preheat pan on low heat. Lightly drizzle bottom of pan with olive oil and add 1 Tbs butter.

Once oil and butter is hot, add the sliced onions cook over low heat till soft stirring occasionally about 10 minutes. Then add red wine and continue to cook until wine has evaporated, and onions are golden brown for about 20 minutes, then remove to a plate.

Add 1 Tbs butter and 2-3 Tbs oil to pan. Add mushroom and cook over medium heat until soft. Return onions to pan and stir in sugar and balsamic vinegar. Cook 5 minutes or until vinegar reduces and glazes onions and mushrooms. Keep warm until porterhouse are ready.

Preheat oven/grill. Remove marinated porterhouse from refrigerator 30 minutes before cooking. Heat pan on medium until hot. Remove porterhouse from bag and sprinkle salt on both side to taste. Place porterhouse in hot pan and cook to desired doneness about 5 minutes. Transfer to heated grill, place it about 3 inches from the heat and grill for about 5-7 minutes to desired doneness, turning once. Let porterhouse rest for 5 minutes, cover with foil.

Prepare salad: Meantime put salad, tomatoes, and olives in salad bowl. Then add white vinegar, salt and pepper. Toss to mix well and divide salad onto plates. Add crumbled feta on top. Once porterhouse done resting, transfer porterhouse to individual prepared salad plates. Serve with a glass of red wine. Enjoy!!!

Note: You can cook straight on grill or on stove. You can cook to your liking. I like my porterhouse medium to well done. You can serve with vegetables of your choice or roasted vegetables.