Quality, thick-cut Black Angus porterhouse steaks are great. Herb crusted Black Angus Porterhouse Steaks made with Dell Cove® Smokey BBQ popcorn seasoning are perfect. A beefy strip and tender filet in one cut, this is paradise for a steak-lover. But the Southern flair added with the herb paste made with Dell Cove® Smokey BBQ popcorn seasoning, along with roasted red peppers and onions, makes this dinner a special treat.
You can cut this recipe down by using half (for two steaks) or one-fourth (for one steak) of the ingredient amounts. Don’t have steak? You can use this herb paste to spice up any cut of beef, lamb, chicken or fish. For one pound of meat, you will need about one-fourth cup.
If you don’t have a grill, you can make this recipe in the oven. Sear the porterhouses to a rich, golden brown in an oven-safe skillet on the stove. Then transfer the skillet to a 425F oven for 10 to 12 minutes for medium rare.
Add the olive oil, Dell Cove® Smokey BBQ popcorn seasoning, kosher salt and minced garlic cloves to a mixing bowl. Whisk to combine and set aside.
Rub the spice paste on all sides of the Porterhouse steaks. Press the paste into the steaks as you apply it. Arrange the steaks on a platter or plates, but don’t stack them. Set the steaks aside at room temperature for up to two hours or for up to 24 hours in the refrigerator.
Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes. While the steaks lose their chill, set up your charcoal grill to cook with a two-zone fire. If you have a gas grill, set one side of the burners to high heat and the burners on the other side off.
Brush the grill grates with vegetable oil. Set two Porterhouses on the hottest side of the grill. If you have enough room, set all four on the hot side of the grill.
Grill the steaks for 4 minutes on each side over high heat for medium rare. Set the steaks on unheated side of the grill and cook the other two Porterhouses 4 minutes on each side for 4 minutes. For medium doneness, cook the steaks for 5 minutes on each side.
Transfer the steaks to a platter or carving board for about 5 minutes to rest. If desired, cut away the bones and carve into 1/2-inch slices.
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