2 large porterhouse steaks about 1-to-1 1/, 4-lb each
1 freshly ground black pepper
MARINADE
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp chili bean sauce or paste
1 tbsp sugar
1 tbsp fish sauce
1 tbsp rice wine
2 tsp sesame oil
Directions
BRING THE STEAKS to room temperature. Sprinkle with the freshly ground
black pepper. In a medium-sized bowl, mix all the marinade ingredients
together and spread this evenly over each side of the steaks. Allow
to sit and marinate at room temperature for at least 1 hour.
Approximately 40 minutes before you are ready to cook, make a
charcoal fire and, when the coals are ash white, grill the steaks on
each side for about 5-to-10 minutes, depending on their thickness and
your taste.
Servings: 4 servings
Asian Porterhouse Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beans; Beverage; Chili; Fish
The History of Recipes
Recipes as an idea can be tracked way back into ancient history, in fact as far as the Egyptians, and potentially, even further back. However, sadly, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
Continuing our culinary historical journey, we have two books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of meals enjoyed by the upper classes of the period. When we get to the twentieth century, recipe books were starting to become popular due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Asian Porterhouse recipe.
