Grilled Giant Porterhouse (Or T-Bone) With Grilled Exotic Mushrooms

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2 giant (2 to 2 1/2-inch thick) porterhouse (or T-bone) steaks, about 2 pounds each

1/2 cup olive oil (1/4 cup for steak, 1/4 cup for mushrooms)

Salt and freshly ground black pepper

1 1/2 pounds mixed large mushrooms (portobellos, shiitake, creminis, chanterelles, oyster, or other kinds), trimmed

1 teaspoon freshly ground black pepper

4 tablespoons unsalted butter

1/3 cup roughly chopped fresh flat leaf parsley

3 tablespoons dry sherry

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