Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Porterhouse Steaks with Deep South Steak Sauce


6 Porterhouse Steaks, 14-16 ounces each

1/3 cup No-Stick Grilling Marinade for Beef (page xxx)

1 1/2 Tbl Kosher Salt

1 Tbl Black Pepper, freshly ground

1 Recipe Deep South Steak Sauce


Brush the steaks with the marinade. Refrigerate the steaks for one hour. Remove the steaks from the refrigerator and allow them to marinate for another hour at room temperature. Sprinkle the steaks with the salt and pepper. Grill over direct high heat until desired doneness is reached, about 10-12 minutes for medium rare. Remove the steaks from the grill and allow them to rest for five minutes before serving.

Serve with Deep South Steak sauce on the side.

Yield: 6 servings

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more