Pork T-Bone Steaks with Whiskey Barbecue Sauce

Added by Bob Bob over 8 years ago
Made about 1 year ago

Weber's Charcoal Grilling, p132

entree gluten-free grilled

Ingredients

  • Rub:
  • 2tsp paprika
  • 1tsp light brown sugar
  • 1tsp kosher salt
  • 1/2tsp freshly ground black pepper
  • 1/2tsp granulated garlic
  • 1/2tsp granulated onion
  • 1/4tsp ground cumin
  • 1/4tsp ground cloves
  • pinch ground cayenne pepper
  • Sauce:
  • 1/3c bottled steak sauce
  • 1/3c ketchup
  • 1/4c aged Scotch whiskey
  • 2T dijon mustard
  • 2T light brown sugar
  • 1/2tsp granulated onion
  • kosher salt
  • freshly ground black pepper
  • 4 pork T-bone steaks, 10-12 ounces each, 1 1/4 inches thick
  • 1 large handful of hickory chips, soaked in water for at least 30 minutes

Instructions

  1. In a small bowl mix the rub ingredients.

  2. In a small, heavy-bottom saucepan whisk the sauce ingredients. Bring to a boil over high heat, reduce the heat, and simmer over very low heat for 20 minutes, stirring frequently. Season to taste with salt and pepper.

  3. Lightly coat the steaks on both sides with oil. Season with the rub, pressing the spices into the meat. Let the steaks sit at room temperature for 20 to 30 minutes before grilling.

  4. Prepare a two-zone fire for high heat.

  5. Drain the hickory chips and scatter them over the charcoal. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, until well marked, 6 to 8 minutes, turning once and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and continue grilling, with the lid closed, until the meat is pink and juicy, 2 to 4 minutes. Remove from the grill and let rest for 3 to 5 minutes. Warm the sauce over direct heat. Serve the steaks warm with the sauce on the side.

Makes 4 servings