Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust

A classic steak with a classic rub. Perfectly shareable result.

  • 35
    min
  • 4
    SERVINGS
  • 226
    Cal
  • 29 g
    Protein

Ingredients & Cooking

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:

  1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.

  2. 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.

  3. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.

Nutrition Information

Butcher Counter

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