Serves: 4
Total Calories: 89

FOR THE RUB:
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/4 teaspoon cayenne pepper

2 beef porterhouse steaks, about 2 1/2 lb each and 1 1/2 inches thick
extra-virgin olive oil

FOR THE SAUCE:
1/2 cup ketchup
2 tablespoons steak sauce
2 tablespoons molasses
2 teaspoons Worcestershire sauce
2 teaspoons Dijon style mustard
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper

TO MAKE THE RUB: Using a spice grinder or mortar and pestle, crush the black peppercorns and mustard seeds. In a small bowl mix thoroughly with the remaining rub ingredients.

Trim the steaks of any excess fat. Press the rub into both sides of the steaks and lightly brush or spray with the olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

TO MAKE THE SAUCE: In a small saucepan whisk together the sauce ingredients with 1/2 cup water. Simmer over low heat for about 5 minutes. Set aside.

Sear the steaks over Direct High heat for 10 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 3 to 5 minutes, turning once halfway through grilling time.

Remove the steaks from the grill and allow to rest for 5 to 10 minutes. Cut the steaks across the grain into 1/4 inch slices and serve warm with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 89
Calories from Fat: 0

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*Beef
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