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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 our Big Game Rub, then give it a sear in Traeger’s signature wood-fired flavor.
Prep Time
10 Minutes
Cook Time
20 Minutes
Pellets
Hickory
Ingredients
How many people are you 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 | fresh thyme sprigs |
| 1 Sprig | fresh rosemary |
| 2 | Bay leaves |
| 1 | 2-inch piece orange peel |
| 4 | 9 oz Kurobuta pork porterhouse steaks |
| As Needed | Traeger Pork & Poultry Rub |
Steps
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.
Ingredients
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.
Ingredients
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 / 218 ˚C
4
Remove the pork steaks from the brine and pat dry with a paper towel. Season liberally with Traeger Pork & Poultry Rub.
Ingredients
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 / 218 ˚C
140 ˚F / 60 ˚C
6
Remove the pork steaks from the grill and let rest for 10 minutes before slicing. Enjoy!