Porterhouse Steak with Hoisin Barbecue Sauce

Two BBQ traditions in one sauce. The base reads East Asian (hoisin, soy, rice vinegar), the middle reads American (ketchup, Dijon, brown sugar, Worcestershire), and the finish reads Southwestern (ancho and pasilla chili powders, cayenne). The combination sounds frankensteined but tastes like a properly complex BBQ sauce, sweet and savory with deep layers of umami.

A porterhouse is the ideal canvas for this treatment. The T-bone gives you both sides of the cow in one steak, a tender filet on one side of the bone and a strip steak on the other. Hit it with salt and pepper right before grilling, then baste with the sauce in the last few minutes, not the start, or the high sugar content will burn.

Five minutes per side on a hot grill for medium-rare on a 1-inch steak, longer for thicker cuts. Pull when the internal temperature reads 130°F (55°C) and rest under foil 5 minutes.

Chef Tips

• Simmer the sauce 10 minutes before using, raw diced tomatoes need to break down and the flavors need to meld.
• Reserve some sauce before basting for table service, basted sauce has touched raw meat.
• Dry the steak surface with paper towels before seasoning, wet steak steams.
• Let the porterhouse sit at room temp 30 minutes before grilling for even cooking.

Variations

• Use the sauce on ribs, chicken, or pork chops, it works on any grill-friendly protein.
• Add 1 tablespoon grated fresh ginger for more Asian emphasis.
• Finish with a squeeze of fresh lime and chopped cilantro for a brighter plate.