Grilled Porterhouse With Homemade Steak Spice

Yield: 3 Porterhouse Steaks

Ingredients

• 3 Porterhouse steaks 2 inches thick (approximately 2 lbs. each)

Steak Spice:

• 2 tablespoons kosher salt (30ml)
• 1 tablespoon cracked black pepper (15ml)
• 1 tablespoon dehydrated onion (15ml)
• 1 tablespoon dehydrated garlic (15ml)
• ½ tablespoon crushed red chilli (7.5ml)
• ½ tablespoon dried thyme (7.5ml)
• ½ tablespoon dried rosemary (7.5ml)
• ½ tablespoon fennel seeds (7.5ml)
• 1 tablespoon dried porcini mushroom crushed (15ml)

• Olive oil for brushing

Directions

1. Combine all ingredients for the steak spice in a bowl.
2. Pat the steaks dry with a paper towel and sprinkle with seasoning.
3. Allow the steaks to come to room temperature.
4. Preheat barbeque to high heat 450°F-475°F (220°C) on one side and medium heat on the other side 350°F (180°C). Oil grill to prevent sticking.
5. Drizzle steaks with olive oil.
6. Place the porterhouse directly over high heat side of the grill. Cook for 4 minutes and give the steak a quarter turn. Continue to cook for 2 minutes.
7. If you get flare up, move the steak over to the lower heat side until the flames die down.
8. Continue to cook the other side watching for flare ups.
9. Remove from grill and rest under foil for 10 minutes. Carve into nice slices. A Porterhouse should be served medium rare.

Note:

• A Porterhouse steak has 2 cuts of meat:  the tenderloin and the strip.  A t-bone is similar, but has less of the tenderloin.  You must let the meat come to room temperature before grilling for absolute even cooking.