Well-Rubbed Porterhouse Recipe - Cooking Index
Well-Rubbed Porterhouse Recipe - Cooking Index
The king of steaks, two in one -- you have the prized tenderloin on one side, bisected by the T-bone, and a juicy sirloin on the other.
Type: Meat| 1 1/2 tablespoons | 22ml | Dark-brown sugar |
| 1 tablespoon | 15ml | Paprika |
| 2 teaspoons | 10ml | Dry mustard |
| 1 1/2 teaspoons | 7.5ml | Garlic powder |
| 1 teaspoon | 5ml | Onion powder |
| 3/4 teaspoon | 3.8ml | Dried oregano |
| 3/4 teaspoon | 3.8ml | Dried thyme |
| 3/4 teaspoon | 3.8ml | Dried summer savory |
| 3/4 teaspoon | 3.8ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| Salt - to taste | ||
| 1 | Porterhouse steak, 1 1/2" thick - (abt 2 l |
For the rub, combine all dry ingredients in a bowl; rub 2 tablespoons into both sides of the steak. (Reserve the rest for future use.) Wrap well in plastic; refrigerate overnight.
Grill the steak, 4 inches from the heat source, over high heat for 5 minutes. Turn and cook 5 to 7 minutes more on the other side for medium-rare. Let rest for 5 minutes before carving into 1/2-inch-thick slices. Serve immediately.
This recipe yields 2 servings.
Nutritional Analysis Per Serving: 476 calories, 5g carbohydrates, 59g protein, 23g fat, 165mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 05-13-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]
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