- 1/4 cup Canola oil
- 1 Tbsp Honey
- 2 Tbsp Lime juice
- 1 small Shallotsminced
- 2 Tbsp minced fresh Ginger
- 2 Tbsp Soy sauce
- 2 Tbsp Dijon Mustard
- 1 very large T-Bone Steakor 2 smaller, or porterhouse steaks
- Black pepperto taste
Basically two steaks are combined into one, Porterhouse steak, cut from the short loin of a steer (usually), with a steak on one side of its T-bone and a New York Strip on the other side. Porterhouse provides a large plate of meat, usually enough for two to share, and has become a staple of American steakhouses.
To become an official Porterhouse (rather than T-bone), the USDA requires steaks to be cut to a thickness of no less than 1.25 inches, which usually translates into 16-ounce servings in restaurants. However, it can be larger, and 24-ounce and 48-ounce Porterhouse steaks (approximately 1.5 inches and 2.25 inches, respectively) are also common on steakhouse menus
by cheftramonto @ flickr
Preheat the grill or baking sheet over high heat.
In a food processor, combine green onions, ginger, soy sauce, mustard, honey, and lemon juice. Pulse and slowly add the oil to obtain a smooth, well-emulsified sauce.
Season the steak with salt and pepper. Bake for 3 to 4 minutes, then turn 45 degrees and continue baking on the same side for 2 to 3 minutes.
Flip and repeat on the other side. Depending on the thickness of your steak, when the thermometer is inserted into the center of the steak (near the bone), the thermometer reads 135°F and takes 12 to 18 minutes to reach medium temperature.
Let the steak rest for 10 minutes, then cut it into thick slices. Serve with Dijon soy sauce.