Steak with Whiskey Mushroom Sauce

Normy and I did a hike this past weekend. I always look forward to new trails I have never hiked before. Always so many pretty things to see. We hiked The forth of July trail this weekend. It’s called that because it doesn’t open till then, cause of the snow. I like the name….

the Trail we hiked

I loved all the waterfalls on this trail, so pretty!

I believe we hiked 7 miles and when we got to the top and this is what we saw

We both got new hiking shoes

then after our hike we came home so that I could end our day with a FABULOUS Jamie Meal!

recipe

1-2 Porterhouse steaks (We used Rib Eyes)
salt and pepper
cooking oil
2 tablespoons butter
8 ounces sliced mushrooms (of course I used triple this amount because I LOVE Shrooms)
1 onion, sliced
3/4 cup chicken broth
1 tablespoon grainy mustard
2 tablespoons whisky (or bourbon)

Preheat oven to 375F. Season the Porterhouse steak on both sides with salt and pepper. Let steak rest at room temperature for 15 minutes. Rub both sides of the Porterhouse steak with cooking oil.

Heat a oven-safe pan (cast iron preferred) over high heat. When very hot, add the Porterhouse steak to the pan

and let cook for 5 minutes. Flip steak and cook an additional 5 minutes. Place entire pan into oven to cook for 5-7 minutes, timing depends on thickness of steak and desired temperature.

For 1-inch thick steak, I recommend 5 minutes and then check internal temperature of the steak.
For 1 1/2 inch Porterhouse steaks, I recommend checking temperature at the 7 minute mark.

135F = rare
145F = medium rare
160F = medium
170F = well-done

While the steak is the oven, let’s cook the mushroom sauce. Heat a saute pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms

and the onions.

Stir and cook until onions are fragrant and softened.

Pour in the chicken broth, mustard, whisky and season with salt and pepper to taste. Turn heat to low and let simmer for 2 minutes. Just before serving, pour over the steak.