Grilled Pork Porterhouse Steak
By Traeger Kitchen
We’re taking Snake River Farms unique Pork Porterhouse and bathing it in a sweet and savory overnight brine. From there, pat dry and season with Traeger Big Game Rub. All you have to do next is sear in Traeger’s signature wood-fired flavor into this distinct cut of Kurobota Pork.
Prep Time
10 Minutes
Cook Time
20 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 10 Cup | water |
| 4 Tablespoon | kosher salt |
| 2 Tablespoon | brown sugar |
| 4 | black peppercorn |
| 2 Sprig | rosemary |
| 2 | bay leaves |
| 1 Pieces | fresh orange peel |
| 4 | Kurobuta Pork Porterhouse Steaks |
| As Needed | Traeger Big Game Rub |
Step
1
To make the Brine: Combine 10 cups of water with salt, sugar, peppercorn, thyme, rosemary, bay and orange peel and stir to combine.
2
Place steaks in a large container and pour brine over. Weigh them down if necessary to keep fully submerged. Place in the refrigerator for 24 hours.
3
When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
4
Remove the pork steaks from the brine and pat dry. Season liberally with Traeger Big Game Rub.
5
Place directly on the grill grate and cook for 7-10 minutes on each side or until the internal temperature registers 140℉ in the thickest part of the pork steak.
500 ˚F / 260 ˚C
140 ˚F / 60 ˚C
6
Let rest for 10 minutes before slicing. Enjoy!
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