Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust
A classic steak with a classic rub. You're sure to have a perfectly shareable result.
-
35
min -
4
SERVINGS -
230
Cal -
29 g
Protein
Ingredients:
- 2 beef Porterhouse Steaks or T-Bone Steaks, cut 1 inch thick (about 1 pound each)
- 1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
- Salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 5 cloves garlic, minced
- 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
Cooking:
-
Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
-
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
-
Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
Nutrition:
0 % *
0 % DV **
0 % DV
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 226 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 61 mg Cholesterol; 108 mg Sodium; 2 g Total Carbohydrate; 0.6 g Dietary Fiber; 29 g Protein; 4.4 mg Iron; 5 mg NE Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.5 mg Zinc; 11.2 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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