Garlic And Red Miso Porterhouse Steaks Recipes

GARLIC AND RED-MISO PORTERHOUSE STEAKS

Steps:

• 1. 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.
• 2. 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.

PORTERHOUSE STEAK WITH HOISIN BARBECUE SAUCE AND ROSEMARY AND GARLIC FINGERLING POTATOES

Steps:

• In a large saucepan, over medium high heat, place the oil, onions and garlic and heat them until browned. Add the tomatoes and cook for 15 minutes. Add the ketchup, mustard, sugar, hoisin sauce, vinegar, soy sauce, honey, cayenne, chile powders and Worcestershire sauce and cook 15 minutes. Puree the mixture in a food processor. Pour into a bowl and allow to cool at room temperature. This makes about 5 cups. Marinate the steaks in the hoisin barbecue sauce for 1 hour. Remove the steaks from the marinade and season with salt and pepper. Grill the steaks over a medium heat wood fire for about 5 minutes on each side while basting with the sauce.
• Rosemary and Garlic Fingerling Potatoes: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary. Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches. Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat. Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot.

GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
• While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
• Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.