Serves 4
Dry-Rubbed Porterhouse Steaks With Barbecue Steak Sauce
- Prep Time 20 Minutes
- Cooking Time 50 Min To 1 Hour
- Method Direct And Indirect Heat
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
Instructions
- 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°C), 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 Slices And Serve Warm With The Sauce.
- Marinating Time: 20-30 Minutes
- Preparation Time: 20 Minutes
- Braai Time: 13-20 Minute
- Total Time: 50 Min To 1 Hour
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct And Indirect Heat
- Braai Temperature: 230°C-290°C
- Core Temperature: 60°C
- Equipment: Gourmet BBQ System Sear Grate, Grill Mitt
What Do You Need? Recommened Tools
Gourmet BBQ System Sear Grate
R759.00
Grill Mitt
R299.00
