Marinade:
3/4 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 total
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. Makes 6 to 8 servings.
Savory Bourbon Sauce
1/4 cup Dijon mustard
1/4 cup steak sauce
1/4 cup bourbon
1/4 cup honey
juice of 1 lemon
On your side burner, combine all of the ingredients and heat until warm. Makes about 1 cup.
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