Serves: 3 or 4
Here is a traditional Porterhouse recipe with a special filling of white onion. South Carolina’s Mike Miller from W. Columbia’s — his dog Spanky would have loved a bite of this.
1 – three pound Porterhouse cut. Sliced at least 2 inches thick.
3/4 of a cup of chopped Bermuda onions
3 cloves of garlic, chopped or minced
Celery salt, salt and pepper
3 Tablespoons of cooking sherry
2 Tablespoons of soy sauce
For a butter braised mushroom topping, 1 cup of sliced mushrooms
1/4 Cup of butter
Turn the steak bone edge down, fat side up. Carefully slit the steak from the fat side into the lean, creating a envelope almost to the bone. Stir onion, garlic, celery salt and a dash of pepper. Stuff this mixture into the steak.
Mix cooking sherry and soy sauce and brush onto surface of steak. Grill over hot coals until thermometer reads at least 140 degrees for rare to 165 or 170 for well done. Cooking should take about 12 minutes on first side and about 8 or more for second side. Keep sizzling with basting sauce.
Heat butter and sliced mushrooms in a grill top skillet until tender. Pour over steak when plated serve hot and watch peoples eyes get wide when they see the onions on their first slice.
Always save one bite for your favorite pet!
Inspired by: Spanky Miller