Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust
A classic steak with a classic rub. You're sure to have a perfectly shareable result.
-
35
min -
4
SERVINGS -
230
Cal -
29 g
Protein
Ingredients & Cooking
Ingredients:
- 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
- 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
- Salt
Seasoning:
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 5 cloves garlic, minced
- 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
Cooking:
- Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
Safe Handling Tips
Nutrition Information
Butcher Counter
Porterhouse Steak Loin Primal
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
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