Porterhouse Steak

With a Peppery Crust

This easy recipe for a Porterhouse Steak is tasty with a peppery crust and cooked to a perfect medium-rare.

The best of both worlds with this cut of meat. A Filet on one side and a New York Strip on the other.

Make sure the butcher cuts these at least 1 1/2 inches. Amazing flavors.

2 - 24 oz Porterhouse Cuts
1 tablespoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
Olive Oil

Mix dry seasonings. Set aside. Trim excess fat from meat. Drizzle olive oil on both sides of steak. Lightly season one side, turn over and generously season top side. This will be the side that hits the grill first. Rub seasoning into meat. Cover with plastic wrap and let rest 30 - 45 minutes. Do not refrigerate during this process.

Preheat grill for 15 minutes. On the hotspot of your grill, place the heavy seasoned side onto grill. Cook 4 minutes, give a quarter turn, move away from hot spot. Cook 5 minutes.

FLip meat, place back on hotspot area, cook 4 minutes. Give a quarter turn, move away from
hot spot. Cook 5 minutes.

Let rest 10 minutes on serving platter, tent with foil.

This is one amazing steak.

Menu Suggestions:
Chipotle Fries
Blue Cheese Wedge Salad
Grilled Garlic Bread

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