Rhino’s Porterhouse Steaks
3 (1 1/2-inch-thick) Porterhouse Steaks (each about 2 to 2 1/4 pounds)
3 tablespoons mixed whole peppercorns
1 1/2 teaspoons Kosher Salt
1/8 teaspoon of Cayenne Pepper
12 splashes of Worcestershire Sauce (2 splashes per side of each steak)
Sweet-Horsy Butter, sliced into 6 chunks (Recipe Follows)
Let steaks stand at room temperature for about half an hour before grilling. Crush peppercorns and mix with salt and cayenne pepper. Hit both sides of steaks with 2 splashes of Worcestershire sauce and rub seasoning onto both sides.
Heat grill to ‘rocket hot’ and wipe rack with canola oil. Do not spray hot grill with cooking oil, this could singe your eyebrows down to nubs or, worse yet, plant you 6 feet under. Grill steaks with rack set 5 to 6 inches over glowing coals for 7 or 8 minutes on each side, or until an instant-read thermometer registers 130° F for medium-rare. When you get the right doneness in your steaks, remove from grill and let stand (tented in foil) for at least 10 minutes to redistribute juices.
Serve steaks topped with a sliced chunk of sweet-horsy butter (recipe follows) and sautéed garlic mushrooms, steak fries, and a healthy dose of Bush’s Steakhouse Recipe beans.
Sweet-Horsy Butter:
6 tablespoons unsalted butter, softened
2 1/2 tablespoons drained prepared horseradish
1/2 teaspoon clover honey
1 1/2 tablespoons minced oregano
Kosher Salt and freshly ground Black Pepper, to taste
In a bowl, fork-blend the butter, horseradish, honey, and oregano. Season with salt and pepper to taste. Using a piece of plastic wrap, roll into log and chill the butter in the refrigerator for at least half an hour, or until firm. You may also freeze the butter roll until ready for use.
Serves Me and 2 of My BBQ Buddies, or 6 ‘Normal’ Folks