• 4servings

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Nutrition Info . . .

MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup Garlic-Soy Sauce Marinade

  2. 2 (1 1/2-inch-thick) porterhouse steak s, about 3 

  3. 1/2 pounds

Instructions Jump to Ingredients ↑

  1. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the steaks in the marinade and flip them 4 times to generously coat all over. Marinate the steaks for 10 minutes.

  2. Preheat a grill for a two-zone fire. Grill the steaks for about 11 minutes for medium. With the grill covered, start on hot heat for 1 minute, then shift the steaks to medium heat. After about 4 minutes, juices will begin to appear on top of the meat. Flip the steaks and repeat the two-zone grilling on the other side. Once you turn the steaks, brush with the reserved marinade. Uncover the steak and grill for 1 more minute on hot heat to caramelize the marinade, flipping the steak 2 times and brushing with marinade after each turn. When the steaks are ready, they’ll be browned, glossy, and juicy on the surface, and the bone will stick out a bit, as the meat around has shrunk. Test for doneness using the “The ‘Nick-and-Peek’ Method”*. Let the porterhouse rest for about 5 minutes. Slice the steaks against the grain and transfer to a platter. Pour the juices released during slicing over the meat and serve.


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