USDA Prime Grade Black Angus Porterhouse Steaks under a wintery Michigan moonlight!! Seasoned in an earthy blend of dried porcini mushroom, roasted garlic, dried herbs, red and black pepper, brown sugar and kosher salt. So to be laid directly atop an inferno of live fire and smoky hickory wood, seared 2-3 minutes per side and brown butter-basted to tender, medium-rare perfection. So entirely incredible. Life just can't get better than this!! -Cheers and many blessing, my friends, David
PORCINI AND ROASTED GARLIC PORTERHOUSE STEAK RUB RECIPE:
4 Braveheart porterhouse steaks
1 cup browned butter
1/4 cup dried porcini mushrooms
1 tablespoon roasted granulated garlic powder
1 teaspoon ground dried thyme leaves
1 teaspoon dried parsley flakes
1/2 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons kosher salt and fresh ground peppercorn, or to taste
Dimension:
512 x 640
File Size:
127.26 Kb
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