Japanese-Style Steak With Garlic–Soy Sauce Marinade

By lorik

Ingredients

• 1/2 cup sauce soy sauce
• 1/4 cup olive oil
• 2 tsp freshly ground pepper
• 8 or so garlic cloves
• 2 bone in steaks, both about 1 1/2 inches thick and totaling 3 1/2 pounds
• Flaky salt (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from

Preparation

Step 1

Preheat your grill, either charcoal or gas, so that there are two cooking zones: one that’s ripping hot and one that’s about medium.

In a medium bowl, add the soy sauce, olive oil, and black pepper. Grate the garlic cloves into the bowl and whisk together. (The marinade can be refrigerated for a couple weeks. But you’re not here to store marinade, right?)

You’re going to be grilling the steaks for a total of about 11 minutes. Have a timer or your phone ready. Here we go. Add the steaks to the hot side and cover the grill. Cook for 1 minute. Remove the cover and move the steaks to the medium side. After 4 minutes, flip the steaks, brush with the marinade and return them to the hot side. Cover the grill and cook for 1 minute. Remove the cover and move the steaks to the medium side. After 4 minutes, flip the steaks while moving them to the hot side. Brush the top with marinade and cook as is for 1 minute. Flip, brush, and repeat 2 more times. Use an instant-read thermometer at the part closest to the bone to see if the temperature has reached about 120℉. Cook a bit longer if not. If you don’t have an instant-read thermometer, cut into the thickest part with a small, sharp knife to see if the meat is your desired color.

Remove the steak from the grill and place on a cutting board. Let rest about 5 minutes. Cut the steak against the grain into slices about ½ inch thick. Serve dusted with flaky salt, if you like.