androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

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.

Ingredients
Instructions

the Ingredients

20151023095404 Row Redmeat 11

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 centimetres 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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.

More Red Meat Recipes

You May Also Like