Porterhouse is a favorite cut of my good buddy Mike Miller. Someday I’ll have to show him the ropes with this recipe that features a sturdy and tangy mushroom bacon sauce.

INGREDIENTS:
3/4 cup A.1. Steak Sauce
5 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
3 cups sliced mushrooms (about 8 ounces)
1/4 cup sherry cooking wine
Two (1-pound) beef loin porterhouse steaks, 1 inch thick

DIRECTIONS:
Cook bacon in skillet over medium high heat until crisp. Remove bacon and pour off all but 2 tablespoons drippings.

Cook and stir mushrooms in reserved drippings in same skillet for 5 minutes or until tender.

Stir in steak sauce, sherry and cooked bacon; heat to a boil. Reduce heat; simmer for 5 minutes. Keep warm.

Grill or broil steaks for 7 minutes on each side or until desired doneness. Serve with warm mushroom sauce.

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