Garlic And Red Miso Porterhouse Steaks Recipes
GARLIC AND RED-MISO PORTERHOUSE STEAKS
This is another recipe from "The Japanese Grill" by Tadashi Ono & Harris Salat. Posting for our Japan leg of the Culinary Quest.
Provided by Lynn Dine
Categories Steaks and Chops
Time 30m
Number Of Ingredients 8
Steps:
- 1. Place steaks in a 9″ x 13″ baking dish. Whisk soy sauce, miso, oils, pepper, garlic, and ginger in a bowl; pour ¾ of the marinade over steaks. Cover with plastic wrap; set aside for 10 minutes. Reserve remaining marinade.
- 2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Grill steaks, without flipping, on hottest part of grill until browned, about 1 minute. Move steaks to the cooler part of the grill; grill until juices appear on top of steaks, about 4 minutes. Flip steaks and repeat grilling on the other side. Return steaks to hottest part of grill and, using a brush, baste with reserved marinade; continue to grill, flipping and brushing every few minutes, until caramelized and meat begins to shrink away from the bone, 10-12 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the steak reads 125°. If outside of steaks begins to burn before inside is cooked, move to the cooler section of the grill and continue grilling until cooked to desired doneness. Rest steaks 5 minutes; to serve, slice against the grain along the bone.
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- Combine sauce ingredients in a small bowl: red miso paste, sesame seed oil, soy sauce, hoisin sauce, red pepper flakes, garlic powder, ground ginger, and pepper. Coat both sides of your porterhouse steak, then set aside to marinate for at least 30 minutes (allowing the steak to also warm to room temperature).
- Heat your skillet or frying pan to medium high heat and add 1 tsp of sesame seed oil before adding the steak. Place the porterhouse in the middle of the skillet or frying pan and cook for 5 minutes per side or until it is your desired level of doneness.
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