Dry-Rubbed Porterhouse with Barbecue Steak Sauce

Nothing hits the grill with force like a thick, juicy porterhouse steak sssssssssss… a steak lover’s paradise. Take it even more over the top with a zestydry rub and a homemade sauce that you'll be thinking about for day's afterward.

This recipe is from hhe good folks at Weber - and they know a thing or two about grilling! It is in the Weber's Big Book of Grilling.You'll find that this recipe is easy to pull together and have an impressive meal on the table in less than an hour - what is not to love about that?

I cut the steak into strips to serve which made it more manageable and served the sauce on the side. Some grilled new potatoes with pesto and grilled fennel on the side and dinner was ready. The best thing was that there was no need to slave over a hot stove nor turn over the oven.

Enjoy!

Dry-Rubbed Porterhouse with Barbecue Steak Sauce

For the rub:

1/2 tablespoon black peppercorns
1/2 tablespoon mustard seeds
1 tablespoons paprika
1/2 teaspoons cayenne pepper
2 teaspoons granulated garlic
1 tablespoon course salt
1 tablespoon brown sugar

To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.

For the sauce:

1/2 cup ketchup
1/4 cup water
1 tablespoon Worcestershire
1 tablespoon steak sauce
1 tablespoon molasses
1/2 tablespoon red wine vinegar
1/2 tablespoon Dijon-style mustard
1 tablespoon brown sugar
2 cloves garlic
2 tablespoons diced onion
6 black peppercorns
1 bay leaf
2 Porterhouse steaks, about 1-3/4 pounds and 1-1/2 inches thick each
Vegetable oil

Hickory chips soaked in water for at least 30 minutes

To prepare the sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.

Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grill's instructions for using wood chips. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.

Makes 2 to 4 servings.

Comments

[Eden]

The man and his grill at it again!!!

You can give that Bobby Flay on food Network a good competition.:) As usual, this looks really good...I am ashamed to say I had In and Out burger tonight!

[Jerry]

eden - nothing wrong with In-N-Out - we love those burgers. In fact, we have already located the one nearest to where we'll be staying in San Diego.