[[{“value”:”Sautéed mushrooms is my favorite accoutrement for steak. If you a lover of funghi, you already understatement that the umami goodness that is unleashed when mushrooms are seasoned and cooked right, adds another dimension to a steak dinner. If you want the ultimate feast, ordering a T-bone steak with mushrooms is a no-brainer. Not everyone does the duo right. Here are 5 steakhouse chains with the best T-bone and sauteed mushrooms, according to diners.
Texas Roadhouse
Texas Roadhouse has a go-big-or-go-home vision with its Porterhouse T-Bone weighing in at 23 ounces. It is the chain’s largest and most expensive steak, and lots of diners maintain it is worth the hype. “Very juicy and flavorful from the marbling throughout the steak,” a Redditor shared. You can add sautéed mushrooms, onions, or the creamy portobello sauce to it, for a truly elevated experience.
LongHorn Steakhouse
The Fire-Grilled T-Bone at LongHorn features a tasty New York Strip and tender filet mignon that is “boldly seasoned” with a smoky Char Seasoning and “fire-grilled to perfection,” the menu reads. “Their Tbone is awesome,” writes a Redditor. The roasted mushroom is a “great steak addition”: small whole mushrooms, seasoned and sautéed to perfection, served in a little cup for an additional $3.49.
Saltgrass Steak House
Saltgrass Steak House cooks its 17-ounce T-bone steaks over an open campfire and chargrills it until its cooked to your liking.”T-bone made to perfection!” a TripAdvisor user wrote alongside a photo. Sautéed mushrooms, or sautéed mushrooms and grilled onions, are popular sharing options.
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Ruth’s Chris Steak House
For a high-end T-Bone, Ruth’s Chris Steak House delivers. The 24-ounce USDA Prime T-Bone is a 26-ounce USDA Prime Cowboy Ribeye, a bone-in cut that is “well-marbled, thick & juicy.” The Cremini Mushrooms are a signature side dish, typically pan-roasted in a rich veal demi-glace with a touch of thyme. “If you’ve ever ordered mushrooms at Ruth’s Chris, you know exactly why people go back every single time,” a Facebooker says.
Black Angus Steakhouse
Black Angus Steakhouse flame-grills T-bone steaks after aging them “at least 21 days” and then they are “precisely hand-cut in-house daily.” Diners love them. “It’s all you would expect from a steak. Well-seasoned, thick, tender, juicy goodness, steak. All of it was good,” one said. You can order a side of Sautéed Portabella Mushrooms or Sautéed Mushroom & Onion.
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