GRILLED PORTERHOUSE STEAKS WITH GARLIC-HERB PEPPERCORN CRUST
A classic steak with a classic rub. You’re sure to have a perfectly shareable result.
INGREDIENTS:
- 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
- 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
- Salt
Seasoning:
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 5 cloves garlic, minced
- 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
COOKING:
- Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
– Courtesy of beefitswhatsfordinner.com