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Dry-Rubbed Porterhouse With Barbecue Steak Sauce

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“Weber's Big Book of Grilling”

Ingredients Nutrition


  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.

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