Fogdog
Well-Known Member
Hooboy, When is the cookout? I'll be glad to bring the whiskey.
How about this Japanese-style recipe for steak:
Marinade:
½ C soy sauce
¼ C olive oil
2 TSP freshly ground black pepper
8 or so garlic cloves
2 bone-in steaks, each about 1½ inches thick and totaling about 3½ pounds
Flaky salt (optional)
www.tastecooking.com
How about this Japanese-style recipe for steak:
Marinade:
½ C soy sauce
¼ C olive oil
2 TSP freshly ground black pepper
8 or so garlic cloves
2 bone-in steaks, each about 1½ inches thick and totaling about 3½ pounds
Flaky salt (optional)
- Preheat your grill, either charcoal or gas, so that there are two cooking zones: one that’s ripping hot and one that’s about medium
- In a medium bowl, add the soy sauce, olive oil, and black pepper. Grate the garlic cloves into the bowl and whisk together. (The marinade can be refrigerated for a couple weeks. But you’re not here to store marinade, right?)
- You’re going to be grilling the steaks for a total of about 11 minutes. Have a timer or your phone ready. Here we go. Add the steaks to the hot side. Cook for 1 minute. Remove steaks to the medium side. After 4 minutes, flip the steaks, brush with the marinade and return them to the hot side and cook for 1 minute. Move the steaks to the medium side. After 4 minutes, flip the steaks while moving them to the hot side. Brush the top with marinade and cook as is for 1 minute. Flip, brush, and repeat 2 more times. Use an instant-read thermometer at the part closest to the bone to see if the temperature has reached about 120℉. Cook a bit longer if not. If you don’t have an instant-read thermometer, cut into the thickest part with a small, sharp knife to see if the meat is your desired color.
- Remove the steak from the grill and place on a cutting board. Let rest about 5 minutes. Cut the steak against the grain into slices about ½ inch thick. Serve dusted with flaky salt, if you like.
Japanese-Style Steak With Garlic–Soy Sauce Marinade
Use it on most any sturdy ingredient. Meat, definitely. But also eggplant and zucchini. It keeps for at least a week or two in the refrigerator, too, should you make more than you need.
www.tastecooking.com
