Garlic And Red-Miso Porterhouse
Do you love the flavor of steak but want to add bold new taste profiles? If so, then look no further than our Garlic and Red-Miso Porterhouse! This succulent cut of beef has been given an Asian flair with a marinade of red miso, ginger, garlic, soy sauce, olive, and sesame oils. The perfect luscious steak dinner for a brisk autumn evening is just minutes away.
This porterhouse delivers big and memorably flavorful results for cooks and grillers alike who want to create something extra special for their next meal. The freshness of the garlic stands out, and the grated ginger contributes hints of spiciness that will tantalize the taste buds. Grilled over an open flame, this steak will ensure its juiciness for every bite.
So why wait? Embrace fall with this unique flavor combination that not only delights but guarantees satisfaction. This Garlic and Red-Miso Porterhouse will make your meal one that won't be forgotten soon!
Serves 4
Garlic And Red-Miso Porterhouse Ingredients
- 2 (1½” -thick) bone-in porterhouse steaks (3½lb.)
- ½ cup soy sauce
- ¼ cup red miso
- 3 tbsp. olive oil
- 3 tbsp. sesame oil
- 1 tsp. freshly ground black pepper
- 8 cloves garlic, grated
- 1 (2”) piece ginger, peeled and grated
Garlic And Red-Miso Porterhouse Directions
- 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 the remaining marinade.
- Heat a charcoal grill or set a gas grill to high; bank coals or turn off the burner on one side. Grill steaks, without flipping, on the hottest part of the 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 the hottest part of the 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 the outside of the steaks begins to burn before the inside is cooked, move to the cooler section of the grill and continue grilling until cooked to the desired doneness.
- Rest steaks for five minutes; slice against the grain along the bone to serve.
