Porterhouse Steak With Wild Mushrooms

• 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

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.

kosher salt, cracked pepper, garlic powder, rosemary, butter, wild mushrooms, balsamic vinegar, cherry tomatoes, fresh parsley, rosemary sprig

Taken from www.food.com/recipe/porterhouse-steak-with-wild-mushrooms-307511 (may not work)