Entrée: United States – Garlic and Herb Butter Porterhouse Steak with Vidalia Onion and Shiitake Mushrooms

Serving Size: 2

Approximate Time

Prep 20 min

Cook 12 min

Additional 5 min

Total 37 min

Ingredients

1 Porterhouse steak, about 24 oz (680 g)
1 / 2 cup (115 g) unsalted butter, softened
4 cloves garlic, minced
2 tbsp (30 ml) fresh parsley, chopped
1 tbsp (15 ml) olive oil
2 Vidalia onions, sliced into rings
6 oz / 170 g shiitake mushrooms, cleaned and sliced
Salt and pepper, to taste

Instructions

1. **Make the Garlic Herb Butter**: In a small bowl, combine the softened butter, minced garlic, and chopped parsley. Mix well and set aside.

2. **Caramelize Onions**: Heat a tablespoon of olive oil in a large skillet over medium-low heat. Add the Vidalia onion slices and a pinch of salt. Cook until the onions are golden and caramelized, stirring occasionally, about 15-20 minutes. Remove from the skillet and set aside.

3. **Cook Shiitake Mushrooms**: In the same skillet, add the shiitake mushrooms. Sauté until tender and slightly browned, about 5-7 minutes. Season with salt and pepper, then remove and set aside with the onions.

4. **Cook the Steak**: Heat the same skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper. Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, adjusting the time according to your preference. During the last minute of cooking, add a spoonful of the garlic herb butter to the skillet and baste the steak.

5. **Rest and Serve**: Once cooked to your liking, remove the steak from the skillet and let it rest for 5-10 minutes. Top with more garlic herb butter, if desired. Serve the steak alongside the caramelized Vidalia onions and sautéed shiitake mushrooms for a complete dish bursting with flavor.