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½ cup Kikkoman Soy Sauce
¼ cup balsamic vinegar
3 tablespoon olive oil
½ cup fresh rosemary, finely chopped
1 teaspoon coarsely ground black pepper
2 two pounds porterhouse steaks, 3 inches thick
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.
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