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Time: 35 Minutes

Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust

A classic steak with a classic rub. You're sure to have a perfectly shareable result.

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Ingredients

  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
  • 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) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) - To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
  • Salt
  • Salt
  • Salt
  • Salt
  • Salt
  • Salt
  • Salt
  • Salt
  • Salt
  • Salt
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh thyme
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 5 cloves garlic, minced
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

    • Quick Facts

  • 35 Minutes
  • 4 Servings
  • 226kcal Calories
  • 29g Protein

    • Cooking

    1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    2. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    3. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    4. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    5. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    6. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    7. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    8. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    9. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    10. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
    11. 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.
    12. 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.
    13. 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.
    14. 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.
    15. 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.
    16. 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.
    17. 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.
    18. 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.
    19. 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.
    20. 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.
    21. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    22. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    23. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    24. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    25. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    26. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    27. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    28. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    29. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
    30. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 226kcal 10g 61mg 2g 29g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 5g Monounsaturated Fat; Carbohydrates; Fiber; 5mg NE Niacin; 0.5mg Vitamin B6; 2.4mcg Vitamin B12; 4.4mg Iron; 11.2mcg Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com