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Grilled Pork Porterhouse Steak

Difficulty 2/5
|
Prep time 10 mins

Cook time 20 mins
|
Serves 4-6

Hardwood Hickory

We’re taking Snake River Farms unique Pork Porterhouse and bathing it in a sweet and savory overnight brine. From there, pat dry and season with Traeger Big Game Rub. All you have to do next is sear in Traeger’s signature wood-fired flavor into this distinct cut of Kurobota Pork.

Ingredients

Brine

10 cups water

4 tbsp kosher salt

2 tbsp brown sugar

4 black peppercorns

2 sprigs thyme

1 sprig rosemary

2 bay leaves

1 (2-inch piece) orange peel

Preparation

To make the Brine: Combine 10 cups of water with salt, sugar, peppercorn, thyme, rosemary, bay and orange peel and stir to combine.

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.

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

Remove the pork steaks from the brine and pat dry. Season liberally with Traeger Big Game Rub.

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.

Let rest for 10 minutes before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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