Pan-Seared Porterhouse Steak (With Red Miso Glaze)
This pan-seared porterhouse steak is cooked using red miso sauce for an incredibly delicious and flavorful steak dinner. It has a tangy crust and juicy center cooked to a perfect medium-rare. Serve up this king of all steaks to rave reviews with this simple stovetop cooking method.
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Instructions
Combine sauce ingredients in a small bowl: 1 tablespoon red miso paste, 1 teaspoon sesame seed oil, 1 teaspoon soy sauce, ½ teaspoon hoisin sauce, ½ teaspoon red pepper flakes, ¼ teaspoon garlic powder, ¼ teaspoon ground ginger, and ¼ teaspoon pepper. Coat both sides of your porterhouse steak, then set aside to marinate for at least 30 minutes (allowing the steak to also warm to room temperature).
Heat your skillet or frying pan to medium high heat and add 1 teaspoon of sesame seed oil before adding the steak. Place the porterhouse in the middle of the skillet or frying pan and cook for 5 minutes per side or until it is your desired level of doneness.
Allow the steak to rest for about 5 minutes before serving. Slice down the bone and into strips as pictured, if desired.