Butcher Tom Mylan loves making big porterhouse steaks like his father did in the 1980s, brushing them with a simple and delicious combination of bottled barbecue sauce spiked with cheap beer.
Plus: Summer Grilling Guide
Two 1 1/4-pound porterhouse steaks, cut 1 1/4 inches thick
1/2 cup bottled barbecue sauce
1/4 cup beer, preferably American lager
Vegetable oil, for brushing
How to Make It
Light a gas grill. Season the steaks generously with salt and pepper and let stand at room temperature for 30 minutes. In a small bowl, whisk the barbecue sauce with the beer.
Oil the grill grate. Grill the steaks over high heat, turning once, until lightly charred on both sides, about 6 minutes total. Baste the steaks with the barbecue sauce and grill, turning and basting occasionally, until glazed and an instant-read thermometer inserted in the thickest part registers 120° for medium-rare meat, 3 to 5 minutes more. Transfer the steaks to a carving board and let rest for 10 minutes before serving.
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