Mountain Man Bourbon Porterhouse Steak
Recipe type: Lunch or Dinner
Cuisine: Camp Cooking
Prep time: 
Cook time: 
Total time: 
Topped off with a basting of Bourbon Pan Glaze, this is a meal big enough for two people, or one average backcountry woodsman after catching a mountain of beaver and chopping a forest of trees and skinnin’ a couple o’ griz.
  • 1 Porterhouse steak, 2” thick
  • 1 medium yellow onion, sliced
  • 8 oz. mushrooms, sliced
  • 6 strips applewood smoked bacon
  • ½ cup Bourbon whiskey
  • 2 Tbsp. butter
  • 1 tsp. minced garlic
  • salt & pepper to taste
  • 2 Tbsp. olive oil
  1. Chop bacon into ½” pieces and sauté in cast iron pan over medium heat on grill (approx. 350⁰). Remove cooked bacon and set aside in foil wrap to keep warm.
  2. In pan with rendered bacon fat, sauté mushrooms and onions until onions become slightly translucent and mushrooms are tender. Set aside in foil wrap to keep warm.
  3. Deglaze cast iron pan with ½ cup Bourbon and reduce by half, stirring constantly. Add butter and garlic and simmer for 5 minutes. Adjust grill temperature as needed for cooking steak.
  4. Oil all sides of steak and generously season with Sea Salt and Cracked Black Pepper. Place on grill over high heat (400-450⁰) and cook approximately 4 minutes, then turn steak 45⁰ and cook additional 4 minutes. Baste steak with Bourbon Pan Glaze, flip and repeat process (4 minute cook, turn 45⁰ and cook additional 4 minutes). Baste steak with additional Pan Glaze, remove from heat and let rest 6-8 minutes. Cooking times will vary depending upon preference for doneness. Look for an internal temperature of 135⁰ for medium rare, 145⁰ for medium, etc.
  5. Warm foil pouches of bacon and mushroom/onion mixture on grill if necessary while steak rests, then place bacon on plate, set steak on top of bacon and top with mushrooms and onions. Pour remaining Bourbon Pan Glaze on top and enjoy!
Recipe by 50 Campfires at