Yields1 ServingPrep Time10 minsCook Time12 minsTotal Time22 mins
Steaks cooked over charcoal absorb all the smoky aromas from the smoke that is created by the fats dripping onto the fire below. Pairing these smoky steaks with a jammy, umami, whiskey spiked mushroom sauce is the ultimate steakhouse experience at home.
2 porterhouse steaks, 3cm thick
Extra-virgin olive oil
Sea salt
Sea salt Freshly ground black pepper
JACK’S MUSHROOMS
40ggrams butter
1 small shallot, finely sliced
1 garlic clove, crushed
200g grams swiss brown mushrooms, sliced
2tsp teaspoons soy sauce
1tsp teaspoon fresh thyme leaves
1tbsptablespoon Jack Daniel’s Old No.7 Tennessee Whiskey
1
Prepare the Kettle for direct cooking over high heat (250°C to 290°C).
2
Once the barbecue has preheated. Place a Weber Ware Frying Pan over direct heat and preheat the pan for 2 minutes, with the lid closed. Add the butter and shallot to the pan, cook for 2 minutes over direct high heat, or until the onion has softened, stirring with a silicone spatula or wooden spoon as required. Add the garlic, mushrooms, soy sauce and thyme leaves, continue to cook for 4 minutes, stirring as required, keeping the lid of the Kettle closed as much as possible. Once the Mushrooms have cooked to your liking, add the whiskey and stir to combine. Remove the mushrooms from the barbecue. Season with salt and pepper.
3
While the mushrooms are cooking, grill the steaks. Place the steaks over direct high heat and grill for 3 minutes per side for a medium-rare doneness, or until cooked to your liking.
4
Remove the steaks from the barbecue and leave to rest for a couple of minutes. Serve the steaks with the mushrooms.
Ingredients
2 porterhouse steaks, 3cm thick
Extra-virgin olive oil
Sea salt
Sea salt Freshly ground black pepper
JACK’S MUSHROOMS
40ggrams butter
1 small shallot, finely sliced
1 garlic clove, crushed
200g grams swiss brown mushrooms, sliced
2tsp teaspoons soy sauce
1tsp teaspoon fresh thyme leaves
1tbsptablespoon Jack Daniel’s Old No.7 Tennessee Whiskey
Directions
1
Prepare the Kettle for direct cooking over high heat (250°C to 290°C).
2
Once the barbecue has preheated. Place a Weber Ware Frying Pan over direct heat and preheat the pan for 2 minutes, with the lid closed. Add the butter and shallot to the pan, cook for 2 minutes over direct high heat, or until the onion has softened, stirring with a silicone spatula or wooden spoon as required. Add the garlic, mushrooms, soy sauce and thyme leaves, continue to cook for 4 minutes, stirring as required, keeping the lid of the Kettle closed as much as possible. Once the Mushrooms have cooked to your liking, add the whiskey and stir to combine. Remove the mushrooms from the barbecue. Season with salt and pepper.
3
While the mushrooms are cooking, grill the steaks. Place the steaks over direct high heat and grill for 3 minutes per side for a medium-rare doneness, or until cooked to your liking.
4
Remove the steaks from the barbecue and leave to rest for a couple of minutes. Serve the steaks with the mushrooms.
