Grilled Pork Porterhouse Steak

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!