In a bag, add the soy sauce, minced garlic, lemon juice, black pepper, sesame seeds & sea salt. Place a de-thawed porterhouse steak into the bag to marinate. Once sealed, thoroughly disperse the marinade over the steak. Place in refrigerator for 20 minutes.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling.

Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Add more sea salt to the steak if desired.

Place steak over fire and let grill for 8-10 minutes per side or until the internal temperature is 120F (medium-rare). Once done, pull steak off grill and let rest for 10 minutes.

Slice, serve & enjoy!