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Ingredientes
- 1/2 Tbsp. black peppercorns
- 1/2 Tbsp. mustard seeds
- 1 Tbsp. paprika
- 1/2 tsp cayenne pepper
- 2 tsp granulated garlic
- 1 Tbsp. course salt
- 1 Tbsp. brown sugar
- 1/2 c. ketchup
- 1/4 c. water
- 1 Tbsp. Worcestershire
- 1 Tbsp. steak sauce
- 1 Tbsp. molasses
- 1/2 Tbsp. red wine vinegar
- 1/2 Tbsp. Dijon-style mustard
- 1 Tbsp. brown sugar
- 2 x garlic cloves
- 2 Tbsp. diced onion
- 6 x black peppercorns
- 1 x bay leaf
- 2 x Porterhouse steaks, 1 1/2" thk (abt 1 3/4 lbs ea) Vegetable oil as needed Hickory chips soaked in water for at least 30 min
Direcciones
- 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.
- To prepare the Sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add in the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 min till thickened. Strain, cover, and set aside at room temperature till ready to serve.
- Rub the steaks with the spices and allow it to stand at room temperature for 20 min before grilling. Follow the grill's instructions for using wood chips.
- Sear the steak over Direct High heat for 8 min, turning once halfway through grilling time. Continue grilling over Indirect Medium heat till medium-rare, about 8 to 10 min, turning once halfway through grilling time. Serve the steak hot with the sauce.
- This recipe yields 2 to 4 servings.
- Wine Recommendation: There is just no better match with this hunk-o-beef than a muscular, aged Napa Valley Cabernet Sauvignon. Such a rich cut of beef - especially one with a sauce of many flavors - needs a red with big fruits, big tannins, and big acids. Look for vintages '95, '94, '90, '87, '85, '79, '78, '75 and, best of all, '74.
- Beer Recommendation: If you're the beer-and-steak type, do not reach for just any beer. This special steak deserves something new. Try a 50/50 blend of a rich and creamy Irish Stout with a serious India Pale Ale. This inventive spin on the Black & Tan will create another seasoned sauce of malty citrus.
- Comments: Nothing hits the grill with force like a thick, juicy Porterhouse. Sssssssssss...steak lover's paradise. Go over the top with a zesty dry rub and a homemade sauce which's to die for. And you thought you knew steak!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 2 servings | |
| Calories 203 | |
| Calories from Fat 15 | 7% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 881mg | 37% |
| Potassium 692mg | 20% |
| Total Carbs 48.33g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 35.77g | 24% |
| Protein 3.53g | 6% |
