How to Make Chinese Porterhouse Steaks with Szechuan Pepper Asian Cooking Recipe Cuisine

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China Porterhouse Steaks with Szechuan Pepper


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 2 porterhouse steaks (1-1 1/2 lbs each)

 2 tsp Szechuan pepper or black peppercorns, lightly crushed in a mortar

 2 tbsp light Chinese soy sauce

 2 tbsp sugar

 salt to taste

 dipping sauce of choice
Directions:

 Rub the steak with Szechuan pepper, soy sauce and sugar shortly before you prepare to place the meat onto the grill.

 Prepare the grill with high and medium heat with an area without direct heat underneath it but a drip pan.

 Just before grilling, oil the hot grate. Place the meat over the high heat zone and grill each side for about 2-3 minutes. Move meat over the drip pan and grill each side for 5-7 minutes. When one side is nicely browned, turn and sprinkle with salt.
When done, wrap the steak in foil and set aside for 5-7 minutes to allow the juices to settle. Cut into 1/2-inch slices and serve with dipping sauce of your choice.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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