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.<\/p>\n
INGREDIENTS:
\n3\/4 cup A.1. Steak Sauce
\n5 slices bacon, cut into 1\/4-inch pieces (about 4 ounces)
\n3 cups sliced mushrooms (about 8 ounces)
\n1\/4 cup sherry cooking wine
\nTwo (1-pound) beef loin porterhouse steaks, 1 inch thick<\/p>\n
DIRECTIONS:
\nCook bacon in skillet over medium high heat until crisp. Remove bacon and pour off all but 2 tablespoons drippings.<\/p>\n
Cook and stir mushrooms in reserved drippings in same skillet for 5 minutes or until tender.<\/p>\n
Stir in steak sauce, sherry and cooked bacon; heat to a boil. Reduce heat; simmer for 5 minutes. Keep warm.<\/p>\n
Grill or broil steaks for 7 minutes on each side or until desired doneness. Serve with warm mushroom sauce.<\/p>\n
more fun stuff, visit the main site: http:\/\/www.outdoorcookingworld.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading Porterhouse Steak with Mushroom Bacon Sauce<\/span>