2 1-1/4 to 1-1/2-pounds porterhouse steaks, cut 1 1/2 inches thick, or 1 2-pound sirloin steak, cut 1 1/2 inches thick.
1/2 cup chopped onion
1 large clove garlic, minced
1 tbsp. butter or margarine
Dash celery salt
Dash pepper
1/4 cup dry red wine
2 tbsp. soy sauce
1 cup sliced fresh mushrooms
2 tbsp. butter or margarine

Slash fat edges of steak at 1-inch intervals, being careful not to cut into meat. Slice pickets in each side of meat, cutting almost to bone. In skillet cook onion and garlic in the 1 tbsp. butter. Add celery salt and pepper. Stuff pickets with onion mixture, skewer closed. Mix wine and soy sauce; brush on steak. Grill over medium-hot coals for 15 minutes; brush often with soy mixture. Turn; grill 10 to 15 minutes more for rare. Brush often with soy mixture. In small skillet cook mushrooms in the 2 tbsp. butter till tender. Slice steak across the grain; pass the mushrooms and spoon atop steak. Makes 4 servings.