8 Reviews of The Perfect Porterhouse Steak & Marinade

From: GaylaJ

On Jan 4, 2007

Very nice! I liked that the marinade enhanced the steaks without taking over their flavor. Thanks for sharing your dad's recipe!

From: Marie

On Sep 2, 2007

Made according to recipe, except I used sirloin steak. This is excellent and I only had time to marinate for two hours. Can't wait to use it again and marinate longer for even more flavor. Thanks for sharing your Dad's delicious recipe!

From: gingersnap

On Jul 10, 2009

Excellent marinade!!!!!I like marinated steak so I guess I am disgraceful. LOL! Try this and you won't be sorry!!!!!!!!!!

From: gwynn

On Oct 29, 2007

Very nice marinade. Thanks for posting.

From: Kat's Mom

On Sep 13, 2009

This is a marinade that I adore. We used to use one almost identical to this (just added black pepper) on flank steak. It turned out delicious and *tender*. We all have our personal taste and this one suits us to a "T".

From: East Wind Goddess

On Jul 10, 2009

A very subtle marinade. I added 1 teaspoon of honey. Found that the marinade enhanced the flavor of the steak, Chef Bob's rant aside. Thanks for posting!

From: JT'sMom

On Sep 15, 2009

I used this marinade on some T-bones. I added some coarse ground black pepper and used shallots instead of onion. The steaks were delicious, juicy, and tender. I brought them to room temperature before grilling and let them rest for a few minutes before serving. They certainly did not have the texture of "Rubbermaid". I actually tried your marinade before posting a review and I am glad I did. This would make a great marinade for less expensive cuts of beef. Let's face it, top cuts are not always in everyone's budget. Thanks for sharing your Dad's recipe with us!

From: Crazy Chef Bob

On Jul 9, 2009

Why anyone would disgrace the true flavor of a good steak with anything other than kosher salt, pepper and garlic powder is beyond me!!!!! Marinades suck unless you enjoy rubbermaid steaks! A steak at room temp then grilled at a high temp 1 inch thick for 8 minutes will give you a perfect medium rare and a great steak! Fillets, strips and ribeyes only, no sirloins unless your cheap!!!!!