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Entrees

Porterhouse Steak

This massive chunk of meat, when seaoned with this  salty, tangy marinade and grilled over all natural Cowboy Charcoal, results in an amazing burst of flavor with every bite.

Porterhouse Steak

Introducing Derek Wolf from Over the Fire Cooking’s Perfect Porterhouse Steak recipe cooked to perfection over white hot Cowboy Charcoal. The key is to leave just enough time for the meat to marinate in order to soak up the marinade's flavor without becoming too soft. Grilling it over live fire creates an amazing char.

Ingredients

Yields: 1
Cook: mins
Prep: 15 mins

Yields: 1 serving
Cook: 20 minutes
Prep: 15 minutes
Marinating: 20 minutes

Equipment Needed: Cowboy Charcoal, tongs, fire resistant gloves, cutting board.

  • 1 16-20 ounce Porterhouse Steak
  • 1/2 cup of soy sauce
  • 2 tablespoons of minced garlic
  • 2 tablespoons of lemon juice
  • 1 tablespoon of black pepper
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of sea salt

Preparation

  • In a bag, add the soy sauce, minced garlic, lemon juice, black pepper, sesame seeds, and sea salt. Place a de-thawed porterhouse steak into the bag to marinate. Once sealed, thoroughly disperse the marinade over the steak. Place in refrigerator for 20 minutes
  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling
  • Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Add more sea salt to the steak if desired
  • Place steak over fire and let grill for 8-10 minutes per side or until the internal temperature is 120F (medium-rare). Once done, pull steak off grill and let rest for 10 minutes
  • Slice, serve, and enjoy!

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