INGREDIENTS

  • 2 (1 1/2lb) beef porterhouse steaks, cut 1 1/2 inches thick
  • 1/2 cup sliced green onions
  • 1 large garlic clove , minced
  • 3 tablespoons butter or margarine
  • 1 dash celery salt
  • 1 dash pepper
  • 1/4 cup dry red wine
  • 2 tablespoons soy sauce
  • 1 cup sliced fresh mushrooms

DIRECTIONS

  1. Slash fat edges of steak at 1-inch intervals. (Don’t cut into meat).
  2. Slice pockets in each side of meat, cutting almost to bone.
  3. In a skillet cook onion & garlic in 1 TABLESPOON of the butter.
  4. Add celery salt & dash pepper.
  5. Stuff pockets with onion mixture; skewer closed.
  6. Mix wine & soy sauce; brush on meat.
  7. Grill over MEDIUM HOT coals for 8-10 minutes, brushing often with soy mixture.
  8. Turn & grill 8-10 minute more for rare, continuing to brush meat with soy mixture often.
  9. In a smaller skillet, cook mushrooms in remaining 2 tablespoons butter till tender.
  10. Slice steak across grain. Pass mushrooms to spoon atop steak.