Ingredients
- 2 porterhouse steaks
- 325 gr black pepper (freshly ground)
- 30 ml oyster sauce
- 30 ml soy sauce (light)
- 16 ml chili bean sauce
- 16 ml fish sauce
- 16 ml dark soy sauce
- 14 gr sugar
- 10 ml sesame oil
- 16 ml rice wine
BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste.
