DRY-RUBBED PORTERHOUSE STEAKS WITH BARBECUE STEAK SAUCE

INGREDIENTS

RUB

  • 2 teaspoons black peppercorns
  • 2 teaspoons mustard seed
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon ground cayenne pepper
  • 2 Porterhouse steaks, each about 1kg and 4cm thick, trimmed of excess fat
  • Extra virgin olive oil

SAUCE

  • 1/2 cup tomato sauce
  • 2 tablespoons steak sauce
  • 2 tablespoons molasses
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon freshly ground black pepper

METHOD

  • Using a mortar and pestle, crush the peppercorns and the mustard seed. Pour into a small bowl and combine with the remaining rub ingredients.
  • Lightly brush or spray each steak with oil and season them evenly with the rub. Allow to stand at room temperature for 20 to 30 minutes before grilling.
  • In a small saucepan whisk the sauce ingredients with ½ cup water. Simmer over low heat for about 5 minutes.
  • Sear the steaks over direct high heat (230°C to 290°C), with the lid closed as much as possible, for 10 minutes, turning once.
  • Continue grilling over indirect medium heat (180°C to 230°F), with the lid closed as much as possible, and cook to your desired doneness, 8 to 10 minutes for medium rare, turning once.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes. Cut the steaks across the grain into 1/4-inch slices and serve warm with the sauce.

PREP TIME

Prep time: 20 minutes
Serves: 4

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