Porterhouse steaks with shallot butter

The other night I was in the mood for a big steak. When it comes to steak, there is no such thing as too big. You want porterhouse steaks that are between 1-1/2 to 2 inches thick. If you find a butcher that will cut them like that, treat that butcher well!

1/2 stick of unsalted butter at room temperature

1 medium shallot sliced razor thin and minced

2 large shallots sliced razor thin

1/4 cup crumbled blue cheese at room temperature

Two thick porterhouse steaks

Onion powder

Cajun seasoning

White Pepper

1 oz. dried porcini mushrooms

Chicken broth

1/4 cup Kentucky Bourbon

Wondra instant flour

Preparation

Place the butter and the crumbled blue cheese into a bowl and give it a little sprinkle of cajun seasoning. Using a fork, stir in the minced shallot until everything is well blended. Shape the butter mixture into a 1” thick little log and wrap it with plastic wrap. Place it in the refrigerator to harden. 

Rub both sides of the steak with equal portions of onion powder, cajun seasoning and white pepper. Set the steaks on the counter to relax in their dry rubbed glory.

Bring one cup of the chicken broth to a boil. Place the dried mushrooms in a bowl and pour the boiling chicken broth over the mushrooms. Let those soak in the broth while you broil the steaks.

Place the steaks in a large cast iron pan and put that under a very hot broiler. Broil the steaks  until they are charred on the outside and still pink in the center. Time will vary by how hot your broiler is and how close the steaks are to the flame. Try three to four minutes per side. Check with a knife if you are not sure. While the steaks are broiling, remove the mushrooms from the chicken broth and strain the chicken broth through a coffee filter into a bowl.

Slice several ‘coins’ of the shallot/cheese butter and place two on each steak as it comes out of the broiler. Place the steaks on two warm plates in a warm place and place the cast iron pan on the stove. 

Heat the cast iron and add the sliced shallots and stir. Add the mushrooms and stir. Cook until the shallots have softened and are starting to brown. Sprinkle on a little cajun seasoning and white pepper while they cook. Add the whiskey and stir to reduce. If it flames up, don’t singe your hair. When the whisky is reduced by half add a generous sprinkling of the Wondra flour. Stir until it is all absorbed and then add the strained chicken broth. Let that simmer and reduce until it has thickened. Place the mushroom gravy into a bowl.

Serving

To serve this, drizzle a little of the mushroom gravy around the steak. Place a large pile of steamed barley next to the steak and pour a generous helping of the mushroom gravy over that. Now add some sautéed broccoli, some home made bread, and open a good spicy Zinfandel from California. I’d unplug the phone too, but that’s just me.