Grilled Herb-Stuffed Porterhouse Recipe

About this recipe

A savory and satisfying dinner featuring a juicy porterhouse steak stuffed with a flavorful herb and onion mixture, grilled to perfection and topped with tender mushrooms in a buttery sauce.

Ingredients

• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Garlic - Single Clove
• 125 g Cremini Mushroom
• 125 g Mooz Butter Garlic & Herbes
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Popular Essentials Black Pepper
• 500Ml Pietro Coricelli Aceto Balsamic Vinegar

Instructions

1. 1. Cut a pocket into one side of each porterhouse steak, being careful not to cut through the other side.
2. 2. In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Season with salt and pepper.
3. 3. Stuff the onion and garlic mixture into the pockets of the steaks. Use toothpicks or skewers to secure the openings.
4. 4. In a small bowl, mix the red wine and soy sauce. Brush this mixture generously over both sides of the steaks.
5. 5. Preheat a grill to medium-high heat. Place the steaks on the grill and cook for 4-5 minutes per side, or until they reach your desired level of doneness.
6. 6. While the steaks are grilling, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the sliced mushrooms and cook until tender, about 5-6 minutes.
7. 7. Once the steaks are done, remove them from the grill and let them rest for 5 minutes. Serve the steaks topped with the buttery mushrooms.