Wood-Fired Porterhouse Steak With Mushroom-Shallot Sauce

Let's Cook

1. Step 1.

   Pat the steaks dry with a paper towel, then rub some olive oil into both sides of the meat. Season evenly with the M5 Spice Rub (or plenty of salt and pepper). Set aside at room temperature while you make the sauce and fire up the grill.

2. Step 2.

   To make the sauce, in a large skillet over medium heat, melt 6 tablespoons unsalted butter. Add the minced shallots and cook until softened, about 2 minutes.

3. Step 3.

   Add the sliced mushrooms and a pinch of salt; cook until they release liquid, about 5 minutes, stirring occasionally.

4. Step 4.

   Add the minced garlic and rosemary; cook until fragrant, about 2 minutes.

5. Step 5.

   Stir in ¼ cup balsamic vinegar, 2 tablespoons soy sauce, and 2 tablespoons Worcestershire sauce. Increase the heat to medium-high and simmer until the sauce starts to reduce slightly but is still saucy and the mushrooms are tender, 3 to 4 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.

6. Step 6.

   Set up a wood fire for grilling using hardwood, or prepare a charcoal or gas grill for direct and indirect cooking over medium-high heat (400 to 450°F). Brush the grates clean.

7. Step 7.

   Grill the steaks over direct heat with the lid closed until cooked to preferred doneness, 10 to 14 minutes for medium-rare (125 to 130°F). To ensure even cooking, reposition and flip the steaks once or twice during cooking. If the steaks need to cook longer, move them to the indirect heat.

8. Step 8.

   Let the steaks rest for 10 minutes while you rewarm the sauce.

9. Step 9.

   To serve, first cut the meat away from the bone, then cut across the grain into ⅓-inch-thick slices. Serve with plenty of sauce spooned over the top.