Sauteed Porterhouse

Sauteed Porterhouse

2-16 ounce porterhouse steaks
1 cup sliced red onions
1 cup portabella and forress mushrooms
1 t butter
1 t olive oil
1 t saute' dust
1 t grill dust
red and white wine (substitute vegetable or beef stock if you like)
salt and pepper to taste
1 t brown sugar

Rub both sides of beef with the saute' dust and grill dust . Place the steak on either side of the pan with the onions and mushrooms mounded in the middle. Cook the steak 4-5 minutes on each side. When you turn the steak the first time, add the brown sugar to the onions. Continue cooking an additional 4-5 minutes. Deglaze the pan with the wine/stock. Cook to desired temperature. Recommended temperature is medium rare or just above. Add salt and pepper if desired.

Serves 2-4

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