Categories: Beef Main Dish

Ingredients

• 1 porterhouse steak, 1 1/4 inch thick, 18 to 20 oz.
• 1 to 2 Tbsp. Red Chile Steak Sauce:
• 1/4 cup medium-hot Korean gochujang (see note)
• 1/4 cup rice wine, mirin or dry sherry
• 3 Tbsp. hoisin sauce
• 2 to 4 Tbsp. ketchup, to tame the heat
• 1 Tbsp. low-sodium soy sauce
• 1/2 tsp. refrigerated ginger paste OR 1 tsp. finely grated fresh ginger
• Finely sliced green onions, optional

Directions

1. Pat steak dry with paper towel. Very lightly smear some of the red chili sauce over one side of the steak. Let sit at room temperature while the grill heats, or refrigerate, covered, up to several hours. Remove steak from refrigerator about 30 minutes before grilling.

2. Prepare a charcoal grill for direct grilling, or heat a gas grill to high heat. Put the grill in place, and let it heat thoroughly.

3. Put the steak on the grill, plain side down, directly over the heat source. Cover the grill; cook without turning, 5 minutes. Flip the steak; cover the grill and cook, 2 minutes. Smear the steak with another light coating of the chili sauce; cook until medium-rare, 1 to 2 minutes.

4. Remove the steak with tongs or a spatula; let rest a few minutes. Cut the filet portion and the strip portion away from the bone. Carve each into thin slices. Serve sprinkled with the sliced onions.

5. Red Chile Steak Sauce:

6. Mix all ingredients in a bowl until smooth. Refrigerate, covered, for up to several weeks.

7. makes 3/4 cup

8. Note: Gochujang is available at Asian markets and some supermarkets. If you can’t find it in your area, substitute 4 Tbsp. red pepper flakes mixed with several dashes of soy sauce and a teaspoon or so of sugar. Or substitute prepared Sriracha. The flavor will be different, but still tasty.

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