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
Seasoning:
  • 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:

  1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.

  2. 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.

  3. Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.

226 CALORIES

0 % *

4g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

4.4 mg IRON

0 % DV

5.5 mg ZINC

0 % DV

* 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 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, and Zinc; and a good source of Selenium.

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