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Servings: 4 servings

Total Time: 35 minutes

  • 2 beef porterhouse steaks cut 1 inch thick (about 1 pound each)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh thyme
  • 5 cloves garlic, minced
  • 2 tsp coarsely ground mixed peppercorns (black, white, green and pink)

Take steak night up a notch with a crispy, seasoned crust and a juicy, tender center! 

Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust


Combine seasoning ingredients in a small bowl; press evenly onto steaks.

Grill, covered, 11–16 minutes (over medium heat on a preheated gas grill, 15–19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove bones from steaks; carve into slices. 


226 calories; 10 g fat; 4 g saturated fat; 61 mg cholesterol; 108 mg sodium; 2 g carbohydrate; 0.6 g fiber; 29 g protein

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