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Grilled Pork Porterhouse Steak

Grilled Pork Porterhouse Steak

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 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.

Prep Time

10 Min

Cook Time

20 Min

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurment:
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
As Needed Traeger Big Game Rub

Step

  • 1

    To make the Brine: Combine 10 cups of water with salt, sugar, peppercorn, thyme, rosemary, bay and orange peel and stir to combine.

  • 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.

  • 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.

  • 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.

    500 ˚F / 260 ˚C

    140 ˚F / 60 ˚C

  • 6

    Let rest for 10 minutes before slicing. Enjoy!

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