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.
|4 Tablespoon||kosher salt|
|2 Tablespoon||brown sugar|
|2||fresh thyme sprigs|
|1 Sprig||fresh rosemary|
|1||2-inch piece orange peel|
|4||9 oz Kurobuta pork porterhouse steaks|
|As Needed||Traeger Pork & Poultry Rub|
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
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
When ready to cook, set the Traeger temperature to 425 °F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
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
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
Remove the pork steaks from the grill and let rest for 10 minutes before slicing. Enjoy!
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