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

Dry-Rubbed Porterhouse Steaks with Barbecue Steak Sauce

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    10 to 14 min.

People
Serves 4
Prep Time
20 min.
Grilling Time
10 to 14 min.

the Ingredients

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Rub

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

Sauce

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

Instructions

  • 01 Crush the peppercorns and mustard seed in a spice mill. Pour into a small bowl and combine with the remaining rub ingredients.
  • 02 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.
  • 03 Prepare the grill for indirect cooking over high heat (230°C to 290°C).
  • 04 In a small saucepan whisk the sauce ingredients. Simmer over low heat for about 5 minutes on the stove.
  • 05 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.
  • 06 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.
Ingredients
Instructions