Steak with mushrooms

“A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of the butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelago with mushrooms; a township or two of tender, yellowish fat gracing and the outlying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.” Mark Twain