Grilled Porterhouse Steaks


  • 1 ½ teaspoons coarse salt
  • 3 tablespoons mixed whole peppercorns (see above note)
  • three 1 ½-inch-thick porterhouse steaks (each about 2 to 2 ¼ pounds)

1. Prepare grill. 2. Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere. 3. Grill steaks on an oil...

View full recipe at SpringPad


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