Porterhouse with Garlic-Soy Sauce Marinade
With a T-shaped bone that divides a cut of dense strip loin from a chunk of buttery tenderloin, the porterhouse is the iconic steak of American grilling. It’s such a perfect steak that you don’t want to do too much to it. Here we simply marinate it with the garlic–soy sauce marinade to give it a bit more oomph, but that’s it. Also use this method to grill a T-bone steak, which is a smaller version of the porterhouse, or a beefy, marbled strip steak (also called shell or short loin). Adjust the grilling times to the size of the cut.
- 3/4 cup Garlic–Soy Sauce Marinade
- 2 (1 1/2-inch-thick) porterhouse steaks, about 3 1/2 pounds
*When Is It Done? The “Nick-and-Peek” Method: How do you know when your meat is done? A meat thermometer sounds great in theory, but good luck getting an accurate read on a fiery grill. And internal temperature guidelines can be confusing; your steak coul
Source: The Japanese Grill by Tadashi Ono and Harris Salat. Copyright © 2011 by Tadashi Ono and Harris Salat. Published by Random House, a division of Random House, Inc. All Rights Reserved
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