Introducing Derek Wolf from Over the Fire Cooking’s Perfect Porterhouse Steak recipe cooked to perfection over white hot Cowboy Charcoal. This massive chunk of meat is full of salt and tang because of it’s delicious marinade! The key is leaving just enough time for the meat to marinate in order to soak up all of the flavor without becoming too soft. Throwing it over the fire creates an amazing char.
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
- 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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