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
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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

Nutrition

Instructions

  1. Using A Mortar And Pestle, Crush The Peppercorns And The Mustard Seed. Pour Into A Small Bowl And Combine With The Remaining Rub Ingredients.
  2. 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.
  3. In A Small Saucepan Whisk The Sauce Ingredients With ½ Cup Water. Simmer Over Low Heat For About 5 Minutes.
  4. 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.
  5. 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.
  6. 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

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