Grilled Pork Porterhouse Steak

Steps

• 1

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

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  Ingredients

  • 10 Cup water

  • 4 Tablespoon kosher salt

  • 2 Tablespoon brown sugar

  • 4 Pieces black peppercorn

  • 2 Sprig fresh thyme sprigs

  • 1 Sprig fresh rosemary

  • 2 Whole bay leaves

  • 1 Pieces 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.

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  Ingredients

  • 4 Whole Kurobuta Pork Porterhouse Steaks

• 3

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

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• 4

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

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  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℉.

  Grill: 500 ˚F

  Probe: 140 ˚F

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• 6

  Remove the pork steaks from the grill and let rest for 10 minutes before slicing. Enjoy! *Cook times will vary depending on set and ambient temperatures. **Access this, and over a thousand other Traeger recipes on the Traeger App.

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