Dry-rubbed Porterhouse with Barbecue Steak Sauce

If you’re the beer-and-steak type, don’t reach for just any beer. This special steak deserves something new. Try a 50/50 blend of a rich and creamy Irish Stout with a serious India Pale Ale.

For the rub:

1/2 tablespoon black peppercorns
1/2 tablespoon mustard seeds
1 tablespoons paprika
1/2 teaspoons cayenne pepper
2 teaspoons granulated garlic
1 tablespoon course salt
1 tablespoon brown sugar

To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.

For the sauce:

1/2 cup ketchup
1/4 cup water
1 tablespoon Worcestershire
1 tablespoon steak sauce
1 tablespoon molasses
1/2 tablespoon red wine vinegar
1/2 tablespoon Dijon-style mustard
1 tablespoon brown sugar
2 cloves garlic
2 tablespoons diced onion
6 black peppercorns
1 bay leaf
2 Porterhouse steaks, about 1-3/4 pounds and 1-1/2 inches thick each
Vegetable oil

Hickory chips soaked in water for at least 30 minutes

To prepare the sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.

Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grill's instructions for using wood chips. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.

Makes 2 to 4 servings.