Well
Rubbed Porterhouse Steaks
from Mike Miller of
Columbia, South Carolina
"Here's a recipe I've done a few times that you need to try. It's for porterhouse steaks, but you can also do it with t-bones. With great success, I might add.
Best thing is it calls for regular stuff, not all those weird spices that no one has. It's a rub call Well Rubbed Porterhouse"
- 1-1/2 Tablespoon Dark-Brown Sugar.
- 1 Tablespoon Paprika
- 1-1/2 Teaspoons Garlic Powder
- 2 Teaspoons Dry Mustard
- 1 Teaspoon Onion Powder
- 3/4 Teaspoon each
- Dried Oregano
- Thyme
- Pepper
(also calls for "Summer Savory" but I've never heard of it or used it). - 1/4 Teaspoon Ground Cumin
- Salt to Taste
- 1 Porterhouse Steak 1-1/2 in thick and about 2 pounds
( I just did two big T-bones and had just enough rub).
FJ and Mike enjoying a couple of Anheuser Busch products during a Cooking
World visit in Sunny West Columbia, South Carolina.
Combine everything and rub 2 tablespoons on both sides. Wrap up and refrigerate overnight.
GRILLING
TIP :
Drink many beers while waiting on coals and
you'll be very pleased with the results.
Mike points
out the great benefits of a Beer Coozy in the summer time heat of S.C.
Thank you,
to Mike, Nancy and Spanky!
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