Grilled Porterhouse Steaks with Garlic and Miso

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

A marinade of red miso, ginger, and garlic gives these steaks a crisp, flavorful crust and a juicy interior. Serve them with chef and cookbook author Tadashi Ono’s Grilled Tomatoes with Soy Sauce and Yuzu Kosho .

Adapted from “ The Japanese Grill ” by Tadashi Ono and Harris Salat. Copyright © 2011. Available from Ten Speed Press.

Featured in “ The Japanese Grill .”

Yield: 4 Time: 35 minutes

• Two 1½-in.-thick bone-in porterhouse steaks (3½ lb.)
• ½ cup soy sauce
• ¼ cup red miso
• 3 Tbsp. olive oil
• 3 Tbsp. sesame oil
• 1 tsp. freshly ground black pepper
• 8 garlic cloves, grated
• One 2-in. piece fresh ginger, peeled and grated

Instructions

1. Place the steaks in a 9- by 13-inch baking dish. In a medium bowl or liquid measuring cup, whisk together the soy sauce, miso, oils, black pepper, garlic, and ginger. Pour three-quarters of the marinade over the steaks, reserving the remaining marinade, then cover the dish with plastic wrap and set aside for 10 minutes.
2. Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the steaks to the hottest part of the grill and cook without flipping until browned, about 1 minute. Move the steaks to the cooler part of the grill and cook until juices appear on top of the steaks, about 4 minutes. Flip the steaks, return to the hottest part of grill, and, using a brush, baste with the reserved marinade. Continue grilling, flipping and brushing every few minutes, until the meat is caramelized and 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 steaks reads 125°F. (If the outside of the steaks begins to burn before the inside is cooked, move them to the cooler section of the grill and continue grilling until cooked to desired doneness.) Remove the steaks from the grill and set aside to rest for 5 minutes. To serve, slice against the grain along the bone.