Dry-Rubbed Porterhouse Steak with Molasses BBQ Sauce
- 1/2 cup ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire
- or 1 tablespoon steak sauce
- or 1 tablespoon molasses
- 1/2 tablespoon red wine vinegar
- and 1/2 tablespoon Dijon-style mustard
- 1 tablespoon brown sugar
- 2 cloves garlic
- 2 tablespoons diced onion
- 6 black peppercorns
- 1 bay leaf
- 1 tablespoon Signature Spices Spice Rub
- 2 Porterhouse steaks
- About 1-3/4 pounds and 1-1/2 inches thick each
- Hickory chips soaked in water for at least 40 minutes To prepare the sauce:
- 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 Signature Spices Spice Rub of your choice and allow it to stand room temperature for 23 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.