Skip to Main Content

Start Traegering With 0%* APR Financing  |

Shop Now

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.

    Grill500 ˚F

    Probe140 ˚F

  • 6

    Let rest for 10 minutes before slicing. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.