Porterhouse is a great cut of beef. You get a piece of the rib eye, a piece of the tenderloin, and (my personal favorite) a piece of the fatty tail. Grilled and soused with Molasses-Bourbon Steak Sauce, it’s a beautiful thing.

　　

Ingredients

feeds 4

　　

The Sauce

2 tablespoons butter

　　1/2 cup chopped red onion

　　1/2 cup diced red bell pepper

　　1 medium jalapeño pepper, seeded and minced

　　Pinch each of kosher salt and black pepper

　　3 large cloves garlic, minced

　　2 cups Mutha Sauce (page 165)

　　3 to 4 tablespoons Jim Beam or Jack Daniels bourbon

　　1/4 cup molasses

　　3 tablespoons sliced scallion

　　

The Steak

4 porterhouse steaks (18 to 22 ounces each)

　　Kosher salt and black pepper

　　Olive oil

　　

Step 1

Fix up some sauce. Turn the heat to medium-high and set a saucepan over it. Add the butter and, once it’s melted, throw in the onions, peppers, and jalapeños. Cook til soft, seasoning it up with a pinch of salt and pepper. Toss in the garlic and cook 1 minute more. Swirl in the Mutha Sauce, bourbon, and molasses. Warm it up, then add half the scallions, saving the rest to sprinkle over the finished dish. Keep the sauce warm.

　　

Step 2

Fire up the grill. Rub the steaks down with salt, pepper, and olive oil. Grill over a hot fire to your liking (see page 34). Fling the steaks on a plate and give them a good sousing with the sauce. Sprinkle the remaining scallions over each portion before serving.

　　Dinosaur Bar-B-QueTen Speed Press