The Perfect Porterhouse Steak Marinade
Elevate your steak night with the ultimate Porterhouse Steak Marinade, a tantalizing blend of robust flavors that guarantees tender, juicy perfection. This easy-to-make marinade balances the rich depth of soy sauce and Worcestershire with the tangy sweetness of balsamic vinegar and honey. Fresh garlic, rosemary, and thyme infuse an irresistible aromatic herbaceousness, while a touch of paprika and optional red pepper flakes add just the right amount of smoky heat. Marinate your porterhouse steaks for at least two hours—preferably overnight—for maximum flavor infusion. Whether you’re grilling over open flames or searing in a cast-iron skillet, this marinade ensures a beautifully caramelized crust and mouthwatering flavor in every bite. Perfect for special occasions or a decadent weeknight treat, this recipe will impress steak lovers and foodies alike.
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Recipe Information
Ingredients
- 0.5 cup Olive oil
- 0.25 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes (optional)
- 1 teaspoon Kosher salt
- 2 steaks Porterhouse steak
Instructions
In a medium-sized mixing bowl, combine olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, and honey. Whisk together until fully emulsified.
Stir in the minced garlic, rosemary, thyme, black pepper, paprika, red pepper flakes (if using), and kosher salt. Mix well to ensure the seasonings are evenly distributed.
Place the porterhouse steaks in a large resealable plastic bag or a glass dish. Pour the marinade over the steaks, ensuring they are fully coated.
Seal the bag tightly or cover the dish with plastic wrap. Let the steaks marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Discard the excess marinade.
Preheat your grill or cast-iron skillet to high heat. Lightly oil the grill grates or skillet to prevent sticking.
Cook the porterhouse steaks for 4-5 minutes per side for medium-rare, or adjust the time based on your preferred doneness. Use a meat thermometer to ensure accuracy (130°F for medium-rare, 140°F for medium).
Once cooked, remove the steaks from the heat and let them rest for 5 minutes to allow the juices to redistribute.
Serve the porterhouse steaks whole for an impressive presentation, or slice them against the grain for easy serving. Enjoy!
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 25.8 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 173 mg | 13% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
