Asian Porterhouse
Submitted by drummerman2
Thick-cut porterhouse steak marinated in a bold Asian-inspired blend of chili bean paste, soy sauce, and sesame oil. Fire up the grill for this fusion masterpiece that brings steakhouse quality with Pacific Rim flair.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minWhen you want to elevate your grilling game, this Asian-marinated porterhouse delivers serious flavor impact.
The marinade features spicy chili bean paste balanced with soy sauce and aromatic sesame oil. It penetrates the meat while forming a savory crust on the grill.
Porterhouse cuts give you the best of both worlds with tender filet on one side and beefy strip on the other. This marinade complements both sections beautifully.
Grilling Tips
- Bring steak to room temperature 30 minutes before grilling
- Pat surface dry after marinating to ensure good sear
- Use high direct heat (450-500°F) for optimal crust development
- Flip only once halfway through cooking
- Rest steak 10 minutes before slicing to redistribute juices
Ingredients
Directions
Bring the steaks to room temperature. Sprinkle with the freshly ground black pepper.
In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste.
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