I can’t remember the last time I found myself in a Japanese steakhouse but after coming across this recipe I think I may seek one or two out more often. This dish was photographed by my friend Todd Coleman whom I have known for many years and is a penultimate authority on authentic cuisine and food culture.
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.
Recipe courtesy of Saveur