Yield: Makes 4 servings
2 two pounds porterhouse steaks, 3 inches thick
1/2 cup fresh rosemary, finely chopped
1/2 cup Kikkoman Soy Sauce
1/4 cup balsamic vinegar
3 tablespoon olive oil
1 teaspoon coarsely ground black pepper
In a resealable plastic bag combine the soy sauce, vinegar, olive oil and rosemary. Add the steaks, seal the bag and refrigerate overnight, turning the bag several times. Preheat a grill or grill pan to high heat. Remove the steaks from the plastic bag, and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare, or until desired doneness. Remove from the grill, sprinkle with black pepper and allow to rest under loosely fitted aluminum foil for 10 minutes.