Porterhouse Steak With Wild Mushrooms

This is a hearty steakhouse-style steak that is sure to make your guests feel special - and you don't even need to go to any fuss. Or, you can treat yourself with a delicious meal. If you prefer milder white button mushrooms, you can swap them for the wild ones.

• Ready In: 30 mins
• Serves: 6

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

Directions

1. Position broiler rack so that top of meat on rack in pan will be about 5 inches from heat source; preheat broiler.
2. 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.
3. 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.
4. Transfer steaks to platter. Top with mushroom mixture. Sprinkle with parsley and garnish with rosemary sprigs.