Categories: Grilling
Ingredients
- For the steaks:
- 3 tbsp. coriander seeds
- 2 tbsp. black peppercorns
- 1 tsp yellow mustard seeds
- 1 tbsp. light brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp ground allspice
- 2 porterhouse steaks
- Kosher salt and black pepper
- 1 tbsp. vegetable oil, plus more for the grill
- For the mustard butter:
- 4 tbsp. unsalted butter, at room temp
- 3 tbsp. spicy brown mustard
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives
- Kosher salt and black pepper
Directions
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Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder, and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temp, 30 minutes.
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Meanwhile, preheat a grill to medium high. Lightly oil the grates.
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Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 tsp salt and black pepper.
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Grill the steaks until well marked, 4-5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4-5 more minutes. Flip the steaks and cook 4-5 minutes, then rotate 90 degrees and cook 4-5 more minutes, or until desired doneness. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.