| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 6 |
lb |
Porterhouse steaks; USDA Choice |
| 1/4 |
c |
Worcestershire sauce |
| 1 |
tb |
Cracked black pepper |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Kosher salt |
| 1 |
c |
Balsamic vinegar |
| 1/2 |
c |
Worcestershire sauce |
| 1/2 |
c |
Red wine |
INSTRUCTIONS
BASTING LIQUID
Brush the worcestershire sauce onto both sides of the steak. Mix the
pepper, garlic powder and salt until blended and rub evenly into both sides
of the steak.
In a small bowl mix the vinegar, worcestershire and red wine. Prepare the
grill for the direct heat method. Wait until coals are gray and spread in a
single layer making sure to allow for one-half of the coal bed to be hotter
than the other half by adding a few more briquettes to that side. Spray
grid with non-stick spray and let grid heat over the hot coals (the hotter
the grid, the less chance the food will stick). Place the steak on the grid
over a medium-hot fire and sear 4-5 minutes per side. Move the steaks to
the cooler side of the grid and baste with liquid. Cook for an additional
4-5 minutes per side, basting every couple of minutes until desired
doneness. Remove from grill, and let sit for five minutes prior to service
since it will cook a slight bit more after removal from grill.
Recipe by: Larry Gerber
Converted by MM_Buster v2.0l.
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