Porterhouse Pork Steak with Andouille and Shrimp Sauce


  1. To make sauce, in a 2 quart sauce pan over medium heat add oil and sausage. Cook for 2-3 minutes.
  2. Drain off excess oil leaving the sausage in the pan. Now add garlic, lemon pepper and heavy cream. Whisk in shrimp base and Creole mustard and allow sauce to simmer for 7-8 minutes. Add shrimp and green onions and continue to cook for 5-6 minutes. Hold sauce in steam well at a temperature above 135 degrees.
  3. To make steak, rub oil on each side then season with grill mate. Cook pork until it reaches an internal temperature of 145 degrees. Remove from grill and allow to rest for 1 minute. Plate and top with 3 ounces of andouille and shrimp sauce.


  • 1 12 oz. Allegiance® Premium Pork, Porterhouse Steak
  • 1/2 Tbsp. lemon pepper
  • 1 Tbsp. McCormick® Grill Mates
  • 1 Tbsp. mustard, creole, (can sub grain mustard)
  • 3 cups Nature's Best Dairy® Cream, Heavy Whipping
  • 2 Tbsp. oil, separated
  • 1 Tbsp. Peak Fresh Produce® Garlic, Clove(s), minced
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, diced
  • 2 sausage, andouille links, diced
  • 20 shrimp, 90/110 count, peeled and deveined
  • 1 1/2 Tbsp. shrimp base