Wood Fired Porterhouse Steak With Mushroom Shallot Sauce

Ingredients

• For the steaks:
• 3 (1-pound, 1 ¼- to 1 ½-inch-thick) well-marbled Porterhouse steaks
• Extra-virgin olive oil
• M5 Spice Rub or kosher salt and freshly ground black pepper, to taste
• For the sauce:
• 6 tablespoons unsalted butter
• 2 medium shallots, minced
• 1 1/2 pounds cremini or button mushrooms, sliced
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 2 garlic cloves, minced
• 1 teaspoon fresh rosemary leaves, roughly chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons Worcestershire sauce

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