Dry-Rubbed Porterhouse Steaks with Barbecue Steak Sauce

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

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    10 to 14 mins


the Ingredients

20151023095404 Row Redmeat 11


  • 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 1¾ pounds and 1½ inches 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

Take Your Grilling Anywhere



  • 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 (450° to 550°F).
  • 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 ¼-inch slices and serve warm with the sauce.

let's Gear up

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