Pastrami-Spiced Porterhouse Steaks

Porterhouse steaks are impressive at a cookout -- especially when you serve them with restaurant-style herb butter. And they cook in less than 20 minutes.
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  • Level: Intermediate
  • Total: 1 hr
  • Active: 35 min
  • Yield: 6 to 8 servings
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Ingredients

For the Steaks:

For the Mustard Butter:

Directions

  1. Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes.
  2. Meanwhile, preheat a grill to medium high. Lightly oil the grates.
  3. Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper. 
  4. Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.
Rachael Ray

Cooking a Steak

14m Easy 99%
CLASS
11m Intermediate 97%
CLASS
22m Easy 99%
CLASS
12m Advanced 98%
CLASS