Garlic and Red-Miso Porterhouse
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. This recipe first appeared in our June/July 2013 issue along with Tadashi Ono’s article The Japanese Grill.
- 2 (1 1/2″-thick) bone-in porterhouse steaks (3 1/2 lb.)
- 1⁄2 cup soy sauce
- 1⁄4 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
- 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.
- 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.