Grilled Porterhouse Steak with Garlic and Soy Marinade (Alberta)

Alberta is known for its famous beef. Enjoy a classic grilled Alberta steak on your barbecue as the weather begins to warm. 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 North 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 a garlic-soy sauce to give it a bit more oomph, but that's it.

Garlic and Soy Marinade:
½ cup soy sauce
¼ cup balsamic vinegar
8 cloves garlic, grated
¼ cup extra-virgin olive oil
1 tsp. black pepper, freshly ground

Steak:
2 (1½" thick) porterhouse steaks (~ 3½ lbs)
sea salt
black pepper, coarsely ground

Whisk together the soy sauce, vinegar, garlic, olive oil and black pepper in a small bowl.

Pour ¾ 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 at least 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 surrounding meat has shrunk. Test for doneness with a thermometer.

Let the porterhouse rest for about 10 minutes. Slice against the grain and transfer to a platter. Pour the juices released during slicing over the meat and serve.

Makes 4 servings.