Instructions

Instructions for Steak

1. Get your lump charcoal lit evenly to form a nice coal bed to serve as your cooking surface.
2. Liberally apply cracked black pepper and coarse salt to both sides of your porterhouse steaks.



3. Lay onions and steaks directly on top of your coal bed.
4. Let your steaks cook for approximately 4 minutes on each side.
5. Remove your steaks from the coal bed and let them rest.



6. Add your bell peppers and portobello mushrooms to the coal bed.
7. Once bell peppers and portobello mushrooms are cooked to desired doneness, remove from coal bed.

Instructions for Cognac Reduction Sauce

1. In a medium saucepan placed directly on your coals, melt butter and add one of your steaks.
2. Let steak simmer for about 2 minutes, then remove from pan and let rest.



3. Drain some of the excess oil from your pan.
4. Add the cognac and whipping cream and slowly stir until reduced.
5. Once your sauce has reduced by half, add another small shot of cognac and remove pan from heat.
6. Remove onions from coal bed and slice vegetables, removing any overly charred bits.
7. Drizzle sauce over steak or serve in a dish on the side, and ENJOY!