Dry-Rubbed Porterhouse With Barbecue Steak Sauce

(from saymyname’s recipe box)

Source: Weber's Big Book of Grilling

Serves 4 people

Categories: Beef, Grill, Main Dish


  • Rub:
  • 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
  • Steak:
  • 2 (2 1/2 lb) porterhouse steaks, 1 1/2 inches thick
  • extra virgin olive oil
  • Sauce:
  • 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


  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.

Email to a friend | Print this recipe | Back