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2teaspoons whole black peppercorns
2teaspoons mustard seed
2teaspoons paprika 1teaspoon granulated garlic
1teaspoon kosher salt
1teaspoon packed light brown sugar
1/4teaspoon ground cayenne pepper

2porterhouse steaks, each about 1-3/4 pounds and 1-1/2 inches thick, trimmed of excess fat
Extra-virgin olive oil Sauce
1/2cup ketchup
1/2cup water
2tablespoons steak sauce
2tablespoons molasses
2teaspoons Worcestershire sauce
2teaspoons Dijon mustard
1teaspoon granulated garlic
1/2teaspoon 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 direct and 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.

Brush the cooking grates clean. Sear the steaks over direct high heat for 6 to 8 minutes, turning once. Continue grilling over indirect high heat until cooked to your desired doneness, 4 to 6 minutes 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.

Cut the steaks across the grain into 1/4-inch slices and serve warm with the sauce.

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