Dry-rubbed Porterhouse With Barbecue Steak Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons black peppercorns
• 2 teaspoons mustard seeds
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon light brown sugar
• 1/4 teaspoon cayenne pepper
• 2 (2 1/2 lb) porterhouse steaks, 1 1/2 inches thick
• extra virgin olive oil
• 1/2 cup ketchup
• 2 tablespoons steak sauce
• 2 tablespoons molasses
• 2 teaspoons worcestershire sauce
• 2 teaspoons dijon mustard
• 1 teaspoon granulated garlic
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 make the rub: using a spice grinder or mortar and pestle, crush the black peppercorns and mustard seeds.
• 2 in a small bowl, mix well with the remaining rub ingredients.
• 3 trim steaks of excess fat; press rub into both sides of the steaks; lightly brush or spray with olive oil.
• 4 let stand at room temperature for 20-30 minutes before grilling.
• 5 make the sauce: in a saucepan, whisk together the sauce ingredients with ½ cup water; simmer over low heat for about 5 minutes; set aside.
• 6 sear the steaks over direct high heat for 10 minutes, turning once halfway through searing time.
• 7 continue grilling over indirect medium heat until the internal temperature reaches 135° for medium-rare, 3-5 minutes, turning once halfway through grilling time (or cook until desired degree of doneness).
• 8 remove the steaks from the grill and let rest for 5-10 minutes; cut the steaks across the grain into ¼-inch slices and serve warm with the sauce.