If you're the beer-and-steak type, don't reach for just any beer. This special steak deserves something new. Try a 50/50 blend of a rich and creamy Irish Stout with a serious India Pale Ale.
1/2 tbs black peppercorns
1/2 tbs mustard seeds
1 tbs paprika
1/2 tsp cayenne pepper
2 tsp granulated garlic
1 tbs course salt
1 tbs brown sugar
To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.
1/2 cup ketchup
1/4 cup water
1 tbs Worcestershire
1 tbs steak sauce
1 tbs molasses
1/2 tbs red wine vinegar
1/2 tbs Dijon-style mustard
1 tbs brown sugar
2 cloves garlic
2 tbs diced onion
6 black peppercorns
1 bay leaf
2 Porterhouse steaks, about 1-3/4 pounds and 1-1/2 inches thick each
Vegetable oil
Hickory chips soaked in water for at least 30 minutes
In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.
Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grill's instructions for using wood chips. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.
Makes 2 to 4 servings.
