Dry-Rubbed Porterhouse With Barbecue Steak Sauce
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Rub
- 9.85 ml black peppercorns
- 9.85 ml mustard seeds
- 9.85 ml paprika
- 4.92 ml granulated garlic
- 4.92 ml kosher salt
- 4.92 ml light brown sugar
- 1.23 ml cayenne pepper
-
Steak
- 2 (2267.96 g) porterhouse steaks, 1 1/2 inches thick
- extra virgin olive oil
-
Sauce
- 118.29 ml ketchup
- 29.58 ml steak sauce
- 29.58 ml molasses
- 9.85 ml Worcestershire sauce
- 9.85 ml Dijon mustard
- 4.92 ml granulated garlic
- 2.46 ml fresh ground black pepper
directions
- Make the rub: using a spice grinder or mortar and pestle, crush the black peppercorns and mustard seeds.
- In a small bowl, mix well with the remaining rub ingredients.
- Trim steaks of excess fat; press rub into both sides of the steaks; lightly brush or spray with olive oil.
- Let stand at room temperature for 20-30 minutes before grilling.
- Make the sauce: in a saucepan, whisk together the sauce ingredients with ½ cup water; simmer over low heat for about 5 minutes; set aside.
- Sear the steaks over direct high heat for 10 minutes, turning once halfway through searing time.
- Continue grilling over indirect medium heat until the internal temperature reaches 135° for medium-rare, 3-5 minutes, turning once halfway through grilling time (or cook until desired degree of doneness).
- Remove the steaks from the grill and let rest for 5-10 minutes; cut the steaks across the grain into ¼-inch slices and serve warm with the sauce.
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