Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust

• 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

• 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.