2 Pork porterhouse steaks
Salt and Pepper - 2 tablespoons butter - 4 ounces sliced cremini mushrooms
4 ounces sliced shiitake mushrooms - 1 medium onion, sliced - 3/4 cup chicken broth - 1 tablespoon Stone whole grain mustard - 2 tablespoons bourbon (Maker’s Mark, Woodford Reserve, Buffalo Trace, etc)
125-130F = rare 130-140F = medium rare 140-150F = medium 150-155F = medium well 160-165F = well-done
Season the Porterhouse steak on both sides with salt and pepper. Let steaks rest at room temperature for 15 minutes.
Heat grill to medium-high and grill chops 6-8 minutes per side. This will vary based on the temperature of your grill and the thickness of your chops. Remove from grill once the chops have reached an internal temperature of 145 degrees (medium).
While the steaks are cooking, heat a sauté pan over medium-high heat with the butter. When the butter starts bubbling, add in the mushrooms and the onions. Stir and cook until onion are fragrant and softened.
Pour in the chicken broth, mustard, whiskey 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
Remove steaks from grill. Create a tent with a piece of foil and place on top of the steaks and let rest for about 5 minutes.