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Porterhouse with Garlic-Soy Sauce Marinade

Todd Coleman © 2011

Servings: 4

With a T-shaped bone that divides a cut of dense strip loin from a chunk of buttery tenderloin, the porterhouse is the iconic steak of American grilling. It’s such a perfect steak that you don’t want to do too much to it. Here we simply marinate it with garlic-soy sauce marinade to give it a bit more oomph, but that’s it. Also use this method to grill a T-bone steak, which is a smaller version of the porterhouse, or a beefy, marbled strip steak. Adjust the grilling times to the size of the cut.

This recipe is excerpted from The Japanese Grill. Read our review.


  • 1/2 cup soy sauce
  • 8 cloves garlic, grated,
  • 1/4 cup olive oil
  • 2 tsp. freshly ground black pepper
  • 2 (1-1/2-inch-thick) porterhouse steaks, about 3-1/2 lb.


  • Whisk together the soy sauce, garlic, olive oil, and black pepper in a small bowl.
  • Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the steaks in the marinade and flip them 4 times to generously coat all over. Marinate the steaks for 10 minutes.

    Preheat a grill for a two-zone fire (medium and hot). Grill the steaks for about 11 minutes for medium. With the grill covered, start on hot heat for 1 minute, then shift the steaks to medium heat. After about 4 minutes, juices will begin to appear on top of the meat. Flip the steaks and repeat the two-zone grilling on the other side. Once you turn the steaks, brush with the reserved marinade. Uncover the steak and grill for 1 more minute on hot heat to caramelize the marinade, flipping the steak 2 times and brushing with marinade after each turn. When the steaks are ready, they’ll be browned, glossy, and juicy on the surface, and the bone will stick out a bit, as the meat around has shrunk. Test for doneness. Let the porterhouse rest for about 5 minutes. Slice the steaks against the grain and transfer to a platter. Pour the juices released during slicing over the meat and serve.


Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.


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Reviews (4 reviews)

  • Moose_Chip | 03/20/2020

    Failed to examine the instructions, will have to retry, but I took this marinade mix and threw the porterhouse in a bag and made it air tight, sat it for 2 hours - I'm not sure if it was just the cut of meat or this marinade really blew my mind, it was the best steak I've ever grilled. Thank you much for the simple recipe!

  • shanen | 11/12/2018

    My husband came home with amazing cuts of porterhouse for Veteran's day, I added a dash of lemon juice to the marinade, flipped every ten minutes for an hour, and I received high fives around the table throughout dinner! Best steak recipe ever.

    When my husband asked how I was going to prepare the steaks, his response was "you're doing WHAT with $30 worth of meat!?"

    he literally ate his words!! Highly recommended

  • riz52 | 07/25/2013

    Delicious..I used low sodium soy sauce and was fabulous.

  • GoldenWorlds | 05/09/2011

    Somebody forgot the lighter fluid so this steak ended up marinating for about 45 minutes total - but it was still amazing! We grilled it on an open grill the whole time, only flipped it once and basted with the additional marinade. It was one of the best steaks I've ever cooked, came out perfect medium and so tender and juicy. I used regular soy sauce so it may be that the additional time marinating helped to draw the water out of the steak, but whatever the reason, I will be making this again.

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