Dry-Rubbed Porterhouse With Barbecue Steak Sauce Recipe

Name: Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons black peppercorns; 2 teaspoons mustard seeds; 2 teaspoons paprika; 1 teaspoon granulated garlic; 1 teaspoon kosher salt; 1 teaspoon light brown sugar; ¼ teaspoon cayenne pepper; 2 (2 1/2 lb) porterhouse steaks, 1 1/2 inches thick; extra virgin olive oil; ½ cup ketchup; 2 tablespoons steak sauce; 2 tablespoons molasses; 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 1 teaspoon granulated garlic; ½ teaspoon fresh ground black pepper

Servings: persons

2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 (2 1/2 lb) porterhouse steaks, 1 1/2 inches thick
extra virgin olive oil
½ cup ketchup
2 tablespoons steak sauce
2 tablespoons molasses
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon granulated garlic
½ teaspoon fresh ground black pepper

1
Make the rub: using a spice grinder or mortar and pestle, crush the black peppercorns and mustard seeds.
2
In a small bowl, mix well with the remaining rub ingredients.
3
Trim steaks of excess fat; press rub into both sides of the steaks; lightly brush or spray with olive oil.
4
Let stand at room temperature for 20-30 minutes before grilling.
5
Make the sauce: in a saucepan, whisk together the sauce ingredients with 1/2 cup water; simmer over low heat for about 5 minutes; set aside.
6
Sear the steaks over direct high heat for 10 minutes, turning once halfway through searing time.
7
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).
8
Remove the steaks from the grill and let rest for 5-10 minutes; cut the steaks across the grain into 1/4-inch slices and serve warm with the sauce.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons black peppercorns, 2 teaspoons mustard seeds, 2 teaspoons paprika, 1 teaspoon granulated garlic, and more.

Yes, Dry-Rubbed Porterhouse With Barbecue Steak Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry-Rubbed Porterhouse With Barbecue Steak Sauce

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