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Grilled Porterhouse Steaks With Garlic-Herb Peppercorn Crust |
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| 2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each) | ||
| 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink) | ||
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Salt |
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Seasoning: |
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2 tablespoons chopped fresh parsley |
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2 tablespoons chopped fresh thyme |
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5 cloves garlic, minced |
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| 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink) | ||
| 1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. | ||
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2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally | |
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3. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired. | |
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Makes 4 servings. | |
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Cook’s Tip: To prepare
on gas grill, preheat grill according to manufacturer’s directions for
medium heat. Grill steaks, covered, 15 to 19 minutes for medium rare to
medium doneness, turning occasionally. |
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Cook’s Tip: To easily grind whole peppercorns, use a
pepper mill or coffee grinder (used only for seasonings). They can also
be crushed in a food-safe plastic bag. Place the peppercorns in the bag,
squeeze out the air and seal. Use the bottom of a custard cup, rolling
pin or side of a heavy pan to crush the peppercorns. |
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Nutrition information per serving: 226 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 108 mg sodium; 2 g carbohydrate; 0.6 g fiber; 29 g protein; 5.0 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.4 mg iron;
11.2 mcg selenium; 5.5 mg zinc. |
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Recipes and photos courtesy of Alabama Beef Producers through their Beef Checkoff program and the National Cattlemen’s Beef Association. |
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