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.
Recipe information
Yield
feeds 4
Ingredients
The Sauce
The Steak
Preparation
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.
