6 pounds of Porterhouse steaks; USDA 1/4 cup of Worcestershire sauce 1 tablespoon of Cracked black pepper 1 teaspoon of Garlic powder 1/2 teaspoon of Kosher salt BASTING LIQUID 1 cup of Balsamic vinegar 1/2 cup of Worcestershire sauce 1/2 cup of Red wine
Brush the Worcestershire sauce onto both sides of the steak. Mix the pepper, garlic powder and salt until blended and rub evenly into both sides of the steak. In a small bowl mix the vinegar, Worcestershire and red wine. Prepare the grill for the direct heat method. Wait until coals are gray and spread in a single layer making sure to allow for one-half of the coal bed to be hotter than the other half by adding a few more briquettes to that side. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the steak on the grid over a medium-hot fire and sear 4-5 minutes per side. Move the steaks to the cooler side of the grid and baste with liquid. Cook for an additional 4-5 minutes per side, basting every couple of minutes until desired doneness. Remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill. Recipe by: Larry Gerber Converted by MM_Buster v2.0l.
