Porterhouse with Garlic-Soy Sauce Marinade

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.

• 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.