There can’t be much that is heartier to a hungry appetite than a giant hunk of meat. This recipe for a Mountain Main Bourbon Porterhouse Steak takes an enormous 2” thick steak and packs a punch of umami goodness with mushrooms, onions, and of course, Applewood smoked bacon. Topped off with a basting of Bourbon Pan Glaze, this is a meal big enough for 2 people, or one ravenous backcountry meat eater.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 Porterhouse Steak, 2” thick
- 1 Medium Yellow Onion, Sliced
- 8 oz. mushrooms, sliced
- 6 Strips Applewood Smoked Bacon
- ½ Cup Bourbon Whiskey
- 2 Tbsp Butter
- 1 tsp Minced Garlic
- Salt & Pepper to taste
- 2 Tbsp Olive Oil
- Chop bacon into ½” pieces and sauté in cast iron pan over medium heat on grill (approx. 350⁰). Remove cooked bacon and set aside in foil wrap to keep warm.
- In pan with rendered bacon fat, sauté mushrooms and onions until onions become slightly translucent and mushrooms are tender. Set aside in foil wrap to keep warm.
- Deglaze cast iron pan with ½ cup Bourbon and reduce by half, stirring constantly. Add butter and garlic and simmer for 5 minutes. Adjust grill temperature as needed for cooking steak.
- Oil all sides of steak and generously season with Sea Salt and Cracked Black Pepper. Place on grill over high heat (400-450⁰) and cook approximately 4 minutes, then turn steak 45⁰ and cook additional 4 minutes. Baste steak with Bourbon Pan Glaze, flip and repeat process (4 minute cook, turn 45⁰ and cook additional 4 minutes). Baste steak with additional Pan Glaze, remove from heat and let rest 6-8 minutes. Cooking times will vary depending upon preference for doneness. Look for an internal temperature of 135⁰ for medium rare, 145⁰ for medium, etc.
- Warm foil pouches of bacon and mushroom/onion mixture on grill if necessary while steak rests, then place bacon on plate, set steak on top of bacon and top with mushrooms and onions. Pour remaining Bourbon Pan Glaze on top and enjoy!