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Sliced Porterhouse Steak with Peppercorns and Savory Bourbon Sauce

Porterhouse is an excellent cut of meat, and this recipe makes for a fantastic meal during the winter months. We suggest enjoying it fireside!

servings: 6 to 8


¾ cup olive oil
6 tablespoons steak sauce
3 teaspoon Tabasco
3 teaspoon Worcestershire sauce
9 cloves of garlic minced
1 cup Porterhouse Marinade (above)
4 tablespoons coarsely crushed peppercorns
2 porterhouse steaks, cut 2 inches thick, 3 to 4 pounds totals
1 cup Savory Bourbon Sauce


Combine the marinade and the peppercorns, and marinate the steaks in this mixture for 1 hour at room temperature or 3 to 4 hours in the refrigerator. If the steaks are refrigerated, allow them to return to room temperature before grilling. Cook the steaks for 4 to 5 minutes at high heat on each side for rare, turning only once. Remove the steaks from the grill and let them sit for 5 minutes on a warm platter before slicing. Serve with warm bourbon sauce.

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