Chargrilled steaks with Jack’s mushrooms

  • Prep Time
    10 mins
  • Cook Time
    12 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 2 porterhouse steaks, 3cm thick
  • Extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper


  • 40g butter
  • 1 small shallot, finely sliced
  • 1 garlic clove, crushed
  • 200g swiss brown mushrooms, sliced
  • 2 teaspoons soy sauce
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon Jack Daniel’s Old No.7 Tennessee Whiskey


Steaks cooked over charcoal absorb all the smoky aromas from the smoke that is created by the fats dripping onto the fire below. Pairing these smoky steaks with a jammy, umami, whiskey spiked mushroom sauce is the ultimate steakhouse experience at home.

Step 1
Prepare the Kettle for direct cooking over high heat (250°C to 290°C).

Step 2
Lightly coat both sides of the steaks with olive oil then season with salt and pepper.

Step 3
Once the barbecue has preheated. Place a Weber Ware Frying Pan over direct heat and preheat the pan for 2 minutes, with the lid closed. Add the butter and shallot to the pan, cook for 2 minutes over direct high heat, or until the onion has softened, stirring with a silicone spatula or wooden spoon as required. Add the garlic, mushrooms, soy sauce and thyme leaves, continue to cook for 4 minutes, stirring as required, keeping the lid of the Kettle closed as much as possible. Once the Mushrooms have cooked to your liking, add the whiskey and stir to combine. Remove the mushrooms from the barbecue. Season with salt and pepper.

Step 4
While the mushrooms are cooking, grill the steaks. Place the steaks over direct high heat and grill for 3 minutes per side for a medium-rare doneness, or until cooked to your liking.

Step 5
Remove the steaks from the barbecue and leave to rest for a couple of minutes. Serve the steaks with the mushrooms.