Dry-Rubbed Porterhouse Steaks with Barbecue Steak Sauce | Red Meat Recipes | Weber Grills

Ingredients

• 2 teaspoons black peppercorns
• 2 teaspoons mustard seed
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon packed light brown sugar
• ¼ teaspoon ground cayenne pepper
• 2 porterhouse steaks, each about 1¾ pounds and 1½ inches thick, trimmed of excess fat
• Extra-virgin olive oil
• ½ cup ketchup
• ½ cup water
• 2 tablespoons steak sauce
• 2 tablespoons molasses
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• ½ teaspoon freshly ground black pepper