How to grill Porterhouse steak with Garlic-Soy sauce
Published: 19-Jan-2013 (20:04); Viewed: 3290; Difficulty: 3 out of 10
Grilling in Japanese cuisine is very interesting and tasteful, because they prefer to grill meat with sauces, which can produce very interesting combination of taste and flavours. This recipe will give you step-by-step instruction how to grill Porterhouse steak with Garlic-Soy sauce. For this recipe, the optimal thickness of porterhouse steak should be between 1½-2 inches, which give the optimal balance between caramelization of the sauce on the surface and medium-rare flesh doneness inside the steak.
Ingredients for very large one adult portion, or two average size portions. In many good grill restaurants, the1 kg porterhouse steaks are cooked for two persons.
1½-2 inch Porterhouse steak. The proper thickness is very important, because too thin steak will be overcooked without proper channelisation, and very thick steaks will be burned. On the picture, you can see 1.13 kg (40 oz), 1½ inch porterhouse steak.
Ingredients for sauce or marinade
Soy sauce, 1/4 pint. Kikkoman is a very good brand for this recipe.
Olive oil 1/8 pint.
Black or mixed pepper 2 tsp.
Garlic, 5-8 cloves.
Mix soy sauce, olive oil, pressed garlic and milled black pepper. This sauce can be stored in the fridge for up to 2 weeks, but it is better to make fresh one for each cooking.
Cover room-temperature meat with garlic-soy sauce marinade and marinate 10-15 minutes.
Prepare wooden charcoal grill. The distance between charcoal and grilling mesh should be about 4 inches. When the charcoal just covered with ashes, the grill is ready for cooking. Warm up any metal cover for cooking, the cast iron frying pan is ideal as a meat cover.
Grilling. Grill on each side no longer that two minutes. Brush with marinade after each turning. Cover meat with hot lid (frying pan) all the time. Total cooking time is related with many factors, like preferred doneness, charcoal temperature, exact distance between charcoal and grilling mesh, etc...
When the meat is ready, take it from the grill, cover with foil and keep it for about 5-8 minutes to rest.
Slice steak against the grain and serve. Sprinkle slices meat with juices released during slicing.
tips and tricks
Check the meat doneness by meat thermometer or by small cuts.
The optimal doneness for Porterhouse steak is around medium-rare.
Do not use frying pan with plastic or rubber handles. Do not use pan with teflon cover. Only pure metal frying pans are suitable.