Garlic and Red-Miso Porterhouse¶

Lightly adapted from Tadashi Ono via Saveur

Ingredients

• 2 (1½″-thick) bone-in porterhouse steaks (3½ lb.)
• ½ cup soy sauce
• ¼ cup red miso
• 3 tablespoon olive oil
• 3 teaspoon sesame oil
• 1 teaspoon. freshly ground black pepper
• 8 cloves garlic, minced or grated
• 1 (2″) piece ginger, peeled and minced or grated

Directions

Place steaks in a gallon ziplock. Whisk soy sauce, miso, oils, pepper, garlic, and ginger in a bowl; pour ¾ of the marinade over steaks. Seal bag and 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.