Swank Porterhouse Steak
|Porterhouse steaks/Sirloin steak||3 Pound (1 Steak, 2 1/2 To 3 Pound, About 2 Inches Thick)|
|Finely chopped bermuda onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking claret||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Canned broiled sliced mushrooms||3 Ounce, drained (1 Can, 2/3 Cup)|
Slash fat edge of steak don't cut into meat.
Slitting from fat side, cut pocket in each side of lean, cutting almost to bone.
Combine onion and garlic, seasoning with a dash of salt, pepper, and celery salt; use mixture as stuffing in steak.
Mix cooking claret and soy sauce; brush on steak.
Broil over hot coals a total of 25 minutes or till done to your liking, turning once brush occasionally with soy mixture.
Combine cornstarch and 1 tablespoon cold water; blend into remaining soy mixture, butter, and mushrooms.
Heat and stir till bubbly.
Slice meat across grain; serve with sauce.