Grilled Porterhouse Steak with Cowboy Steak Rub
If you happen to have the king of all steaks at hand, I am sharing my grilled porterhouse steak recipe. These easy instructions and a delicious cowboy steak rub, you'll certainly have a feast worthy of a king!
Servings 2
Calories 587kcal
Ingredients
- ½ cup kosher salt
- ½ cup coarsely ground black pepper
- ¼ cup sweet paprika
- 3 tablespoon ground coffee
- 3 tablespoon chile powder
- 2 tablespoon onion powder
- 2 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 porterhouse steaks
Instructions
- Combine all the ingredients in a bowl and stir or whisk to mix.
- Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several weeks.
- Remove steaks from refrigerator and let sit at room temperature for about 1 hour to allow the steaks to come to room temperature.
- Coat both steaks with rub, approximately 1-2 tablespoons of rub for each steak.
- To prevent flare-ups, trim off excess fat, but do leave a ½-inch of fat around your steak.
- Preheat your grill to high. If using coals, create two zones of heat.
- Clean grate and rub down with oil.
- Place porterhouse steaks over high heat and cook for 8-10 minutes. To create crossed grill marks, rotate meat 90 degrees after 3-5 minutes and grill for 3-5 additional minutes.
- Flip steak over and repeat step 8.
- For rare, cook for approximately 6-8 minutes for each side. For medium rare 10 minutes per side. If you have thick steaks, transfer to medium heat to continue cooking and keep steaks from burning.
- Allow steaks to rest for 5 minutes before serving.
Notes
This steak rub uses kosher salt. It is larger, flakier and less salty than regular salt. Do not substitute kosher salt with the same amount of regular salt or you will have a rub that is way too salty.
TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.
Nutrition
Calories: 587kcal | Carbohydrates: 1g | Protein: 54g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 1008mg | Fiber: 1g
