Tuesday, February 18, 2014

Recipe: Swanky Porterhouse


Serves 4 

2 ½ -3 lb porterhouse or sirloin steak, cut 2 inches thick 
¾ C onion, chopped fine (preferably Bermuda or Vidalia) 
2 cloves garlic, minced 
Dash salt 
Dash pepper 
Dash celery salt 
3 Tbsp dry red wine (claret works great in this) 
2 Tbsp soy sauce 
½ stick butter 
3 oz mushrooms, sliced 

Slash fat edges of steak and cut a pocket in each side of lean, cutting almost all the way to the bone. Combine onion, garlic, salt, pepper, and celery salt, and stuff mixture into steak pockets. Combine wine and soy sauce. Cook steak over hot coals for about 25 minutes total for rare (or to your preferred degree of doneness), turning once (or twice, to create a criss-cross grill pattern on one side). Brush steak occasionally with soy mixture while grilling. On side of grill, melt butter in a grill-proof container and cook mushrooms in butter. When steak is done, remove to platter, pour mushroom butter over steak, and cut thin across the grain.

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