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Gochujang Pork Shoulder Steaks

['8 garlic cloves, peeled, crushed', '1 2" piece ginger, peeled, sliced', '1/2 cup dry sake', '1/2 cup gochujang (Korean hot pepper paste)', '1/2 cup mirin (sweet Japanese rice wine)', '1/4 cup vegetable oil, plus more for grilling', '1 1/2 pounds skinless', 'boneless pork shoulder (Boston butt)', 'sliced 3/4" thick']

Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.
Do ahead: Pork can be marinated 1 day ahead. Keep chilled.

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