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Grilled Pork Porterhouse Steak

10

20

Hickory

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 our Big Game Rub, then give it a sear in Traeger’s signature wood-fired flavor.

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  • 10 Cup water

  • 4 Tablespoon Kosher salt

  • 2 Tablespoon Brown sugar

  • 4 black peppercorn

  • 2 fresh thyme sprigs

  • 1 Sprig fresh rosemary

  • 2 Bay leaves

  • 1 2-inch piece orange peel

  • 4 9 oz Kurobuta pork porterhouse steaks

  • Traeger Pork & Poultry Rub

  • 1

    Make the brine. In a brine bag or large pot, combine 10 cups of water with salt, sugar, peppercorns, thyme, rosemary, bay leaves, and orange peel, and stir well.

    • 10 Cup water

    • 4 Tablespoon Kosher salt

    • 2 Tablespoon Brown sugar

    • 4 black peppercorn

    • 2 fresh thyme sprigs

    • 1 Sprig fresh rosemary

    • 2 Bay leaves

    • 1 2-inch piece orange peel

  • 2

    Place the pork steaks in the container with the brine. Weigh them down if necessary to keep them fully submerged. Place in the refrigerator for 24 hours.

    • 4 9 oz Kurobuta pork porterhouse steaks

  • 3

    When ready to cook, set the Traeger temperature to 425 °F and preheat with the lid closed for 15 minutes.

    : 425 ˚F

  • 4

    Remove the pork steaks from the brine and pat dry with a paper towel. Season liberally with Traeger Pork & Poultry Rub.

    • As Needed Traeger Pork & Poultry Rub

  • 5

    Insert the probe horizontally into the center of the pork, avoiding the bone, if possible. Place the pork steaks directly on the grill grates, close the lid, and cook for 7-10 minutes on each side, until the internal temperature reaches 140℉.

    : 425 ˚F

    : 140 ˚F

  • 6

    Remove the pork steaks from the grill and let rest for 10 minutes before slicing. Enjoy!

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