Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust Recipe
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This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.
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2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each)
1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
5 cloves garlic , minced
2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
Cook's Tip: To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). They can also be crushed in a food-safe plastic bag. Place the peppercorns in the bag, squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
Nutrition information per serving: 226 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 108 mg sodium; 2 g carbohydrate; 0.6 g fiber; 29 g protein; 0 mg niacin; 0.5 mg vitamin B6; 4 mcg vitamin B12; 4 mg iron; 12 mcg selenium; 5 mg zinc.
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