Sliced Porterhouse Steak with Peppercorns & Savory Bourbon Sauce
Ingredients
- Marinade:
- 3/4 C. olive oil
- 6 Tbs. steak sauce
- 3 tsp. Tabasco
- 3 tsp. Worcestershire sauce
- 9 cloves of garlic minced
- 4 Tbs. coarsely crushed peppercorns
- 2 porterhouse steaks, cut 2 inches thick, 3 to 4 lbs. total
- 1 C. Savory Bourbon Sauce (below)
Directions
Combine the marinade and the peppercorns, and marinate the steaks in this mixture for 1 hour at room temperature or 3 to 4 hours in the refrigerator. If the steaks are refrigerated, allow them to return to room temperature before grilling. Cook the steaks for 4 to 5 minutes at high heat on each side for rare, turning only once. Remove the steaks from the grill and let them sit for 5 minutes on a warm platter before slicing. Serve with warm bourbon sauce. Makes 6 to 8 servings.
Savory Bourbon Sauce
Ingredients
1/4 C. Dijon mustard
1/4 C. steak sauce
1/4 C. bourbon
1/4 C. honey
juice of 1 lemon
Directions
On your side burner, combine all of the ingredients and heat until warm. Makes about 1 C.
