Dry-Rubbed Porterhouse Steaks with Barbecue Steak Sauce

Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    10 to 14 min.


the Ingredients

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  • Completed step 2 teaspoons black peppercorns
  • Completed step 2 teaspoons mustard seed
  • Completed step 2 teaspoons paprika
  • Completed step 1 teaspoon granulated garlic
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon packed light brown sugar
  • Completed step ¼ teaspoon ground cayenne pepper
  • Completed step 2 porterhouse steaks, each about 800 grams and 4 centimetres thick, trimmed of excess fat
  • Completed step Extra-virgin olive oil


  • Completed step ½ cup ketchup
  • Completed step ½ cup water
  • Completed step 2 tablespoons steak sauce
  • Completed step 2 tablespoons molasses
  • Completed step 2 teaspoons Worcestershire sauce
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 1 teaspoon granulated garlic
  • Completed step ½ teaspoon freshly ground black pepper


  • Crush the peppercorns and mustard seed in a spice mill. Pour into a small bowl and combine with the remaining rub ingredients.
  • Lightly brush both sides of each steak with oil and season evenly with the rub. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for indirect cooking over high heat (230°C to 290°C).
  • In a small saucepan whisk the sauce ingredients. Simmer over low heat for about 5 minutes on the stove.
  • Brush the cooking grates clean. Sear the steaks over direct heat for 6 to 8 minutes, turning once. Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes more for medium rare, turning once or twice. Keep the lid closed as much as possible during grilling. Remove the steaks from the grill and let rest for 3 to 5 minutes.
  • Remove the two main pieces of steak from either side of the bone (the tenderloin and the strip steak). Cut each section across the grain into 0.5 centimetre slices and serve warm with the sauce.

Let's Gear Up

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