Porterhouse Steak With Wild Mushrooms - cooking recipe

Ingredients

1 1/4 teaspoons kosher salt
1/2 teaspoon cracked pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried rosemary
3 porterhouse steaks, 3/4-inch thick, about 3 lbs
2 tablespoons butter
8 ounces assorted wild mushrooms, such as cremini, shiitake and oyster (sliced or quartered, about 3 cups)
1 tablespoon balsamic vinegar, preferably white
1 cup cherry tomatoes, quartered
chopped fresh parsley
fresh rosemary sprig

Preparation

Position broiler rack so that top of meat on rack in pan will be about 5 inches from heat source; preheat broiler.
Combine 1 t. salt, pepper, garlic powder and 1/4 t. dried rosemary; sprinkle over steaks. Place on rack in broiler pan. Broil, turning once, 6-7 minutes per side for medium-rare.
Meanwhile, in nonstick skillet, melt butter over medium-high heat. Add mushrooms and remaining salt and dried rosemary; cook, stirring, until browned, 6-7 minutes. Add vinegar; cook, stirring, 1 minute. Remove from heat; stir in tomatoes.
Transfer steaks to platter. Top with mushroom mixture. Sprinkle with parsley and garnish with rosemary sprigs.