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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
For rub
2 teaspoons each black peppercorns, mustard seed and paprika
1 teaspoon each granulated garlic, kosher salt and light brown sugar
1/2 teaspoon cayenne chile powder
For butter
6 tablespoons ( 3/4 stick) unsalted butter, cut into 6 pieces, softened
2 tablespoons Dijon mustard
1 large garlic clove, minced
1/4 teaspoon ground black pepper
4 porterhouse steaks, each 12 to 16 ounces and about 1 inch thick, trimmed of excess fat
Extra virgin olive oil
Sea salt
Crush the peppercorns and mustard seed in a spice mill. Pour into a small bowl and add remaining rub ingredients. Mix thoroughly.
In a small bowl combine butter ingredients along with 1/2 teaspoon of the rub. Using the back of a fork, mash the ingredients together, distributing them evenly. Cover and refrigerate the butter, if making ahead. Otherwise, the butter can remain at room temperature while you prepare and grill the steaks. Lightly brush the steaks on both sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat.
Brush the cooking grates clean. Grill the steaks over direct high heat, with lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Season the steaks with salt and serve with a spoonful of butter smeared on the top. Serves 4 to 6.
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PORTERHOUSE STEAKS WITH SPICE CRUST AND GARLIC BUTTER
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
For rub
2 teaspoons each black peppercorns, mustard seed and paprika
1 teaspoon each granulated garlic, kosher salt and light brown sugar
1/2 teaspoon cayenne chile powder
For butter
6 tablespoons ( 3/4 stick) unsalted butter, cut into 6 pieces, softened
2 tablespoons Dijon mustard
1 large garlic clove, minced
1/4 teaspoon ground black pepper
4 porterhouse steaks, each 12 to 16 ounces and about 1 inch thick, trimmed of excess fat
Extra virgin olive oil
Sea salt
Crush the peppercorns and mustard seed in a spice mill. Pour into a small bowl and add remaining rub ingredients. Mix thoroughly.
In a small bowl combine butter ingredients along with 1/2 teaspoon of the rub. Using the back of a fork, mash the ingredients together, distributing them evenly. Cover and refrigerate the butter, if making ahead. Otherwise, the butter can remain at room temperature while you prepare and grill the steaks. Lightly brush the steaks on both sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat.
Brush the cooking grates clean. Grill the steaks over direct high heat, with lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Season the steaks with salt and serve with a spoonful of butter smeared on the top. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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