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Traeger Kitchen

Grilled Pork Porterhouse Steak

Prep Time

10 Minutes

Cook Time

20 Minutes

Effort

Pellets

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 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.

Ingredients

How many people are you serving?

4

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

  • Traeger Big Game Rub

Steps

  • 1

    To make the Brine: Combine 10 cups of water with salt, sugar, peppercorn, thyme, rosemary, bay and orange peel and stir to combine.

    Ingredients

    • 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

  • 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.

    Ingredients

    • 4 Kurobuta Pork Porterhouse Steaks

  • 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.

    Ingredients

    • As Needed 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.

    Grill: 500 ˚F

    Probe: 140 ˚F

  • 6

    Let rest for 10 minutes before slicing. Enjoy!

Cooking Notes

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