Step

• 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.

  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

• Step 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

• Step 3

  When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

• Step 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

• Step 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

• Step 6

  Let rest for 10 minutes before slicing. Enjoy!