Chargrilled Steaks with Jack’s Mushrooms

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time12 minsTotal Time22 mins

Steaks cooked over charcoal absorb all the smoky aromas from the smoke that is created by the fats dripping onto the fire below. Pairing these smoky steaks with a jammy, umami, whiskey spiked mushroom sauce is the ultimate steakhouse experience at home.

 2 porterhouse steaks, 3cm thick
 Extra-virgin olive oil
 Sea salt
 Sea salt Freshly ground black pepper
JACK’S MUSHROOMS
 40 g grams butter
 1 small shallot, finely sliced
 1 garlic clove, crushed
 200 g grams swiss brown mushrooms, sliced
 2 tsp teaspoons soy sauce
 1 tsp teaspoon fresh thyme leaves
 1 tbsp tablespoon Jack Daniel’s Old No.7 Tennessee Whiskey
1

Prepare the Kettle for direct cooking over high heat (250°C to 290°C).

2

Once the barbecue has preheated. Place a Weber Ware Frying Pan over direct heat and preheat the pan for 2 minutes, with the lid closed. Add the butter and shallot to the pan, cook for 2 minutes over direct high heat, or until the onion has softened, stirring with a silicone spatula or wooden spoon as required. Add the garlic, mushrooms, soy sauce and thyme leaves, continue to cook for 4 minutes, stirring as required, keeping the lid of the Kettle closed as much as possible. Once the Mushrooms have cooked to your liking, add the whiskey and stir to combine. Remove the mushrooms from the barbecue. Season with salt and pepper.

3

While the mushrooms are cooking, grill the steaks. Place the steaks over direct high heat and grill for 3 minutes per side for a medium-rare doneness, or until cooked to your liking.

4

Remove the steaks from the barbecue and leave to rest for a couple of minutes. Serve the steaks with the mushrooms.

Ingredients

 2 porterhouse steaks, 3cm thick
 Extra-virgin olive oil
 Sea salt
 Sea salt Freshly ground black pepper
JACK’S MUSHROOMS
 40 g grams butter
 1 small shallot, finely sliced
 1 garlic clove, crushed
 200 g grams swiss brown mushrooms, sliced
 2 tsp teaspoons soy sauce
 1 tsp teaspoon fresh thyme leaves
 1 tbsp tablespoon Jack Daniel’s Old No.7 Tennessee Whiskey

Directions

1

Prepare the Kettle for direct cooking over high heat (250°C to 290°C).

2

Once the barbecue has preheated. Place a Weber Ware Frying Pan over direct heat and preheat the pan for 2 minutes, with the lid closed. Add the butter and shallot to the pan, cook for 2 minutes over direct high heat, or until the onion has softened, stirring with a silicone spatula or wooden spoon as required. Add the garlic, mushrooms, soy sauce and thyme leaves, continue to cook for 4 minutes, stirring as required, keeping the lid of the Kettle closed as much as possible. Once the Mushrooms have cooked to your liking, add the whiskey and stir to combine. Remove the mushrooms from the barbecue. Season with salt and pepper.

3

While the mushrooms are cooking, grill the steaks. Place the steaks over direct high heat and grill for 3 minutes per side for a medium-rare doneness, or until cooked to your liking.

4

Remove the steaks from the barbecue and leave to rest for a couple of minutes. Serve the steaks with the mushrooms.

Chargrilled Steaks with Jack’s Mushrooms
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