Name: Grilled Perfect Porterhouse Steaks
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 6 lb Porterhouse steaks USDA; 1/4 c Worcestershire Sauce; BASTING LIQUID; 1/2 c Red wine; 1 ts Garlic powder; 1 c Balsamic vinegar; 1/2 ts Kosher salt; 1/2 c Worcestershire Sauce; 1 tb Cracked black pepper

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INGREDIENTS

6 lb Porterhouse steaks ; USDA
1/4 c Worcestershire Sauce
BASTING LIQUID
1/2 c Red wine
1 ts Garlic powder
1 c Balsamic vinegar
1/2 ts Kosher salt
1/2 c Worcestershire Sauce
1 tb Cracked black pepper

Servings

INSTRUCTIONS

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

NOTES

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Grilled Perfect Porterhouse Steaks

6 lb Porterhouse steaks USDA
1/4 c Worcestershire Sauce 
  BASTING LIQUID 
1/2 c Red wine 
1 ts Garlic powder 
1 c Balsamic vinegar 
1/2 ts Kosher salt 
1/2 c Worcestershire Sauce 
1 tb Cracked black pepper

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

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this is a very good recipe,thanks for sharing, CCheryl
CCheryl

Nutrition

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Serving Size: 1 Serving (816g)
Recipe Makes: 4

Calories: 1782
Calories from Fat: 1120 (63%)

Amt Per Serving		% DV

	Total Fat 124.4g	166 %
	Saturated Fat 49.9g	249 %
	Monounsaturated Fat 55.1g
	Polyunsanturated Fat 4.7g
Cholesterol 430.1mg		132 %
Sodium 1011.5mg		35 %
Potassium 2545.6mg		67 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 17.7g
Protein 126.7g		181 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1782

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