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Barbecued Porterhouse Steak

20 Ounces Of Premium Porterhouse Steak
3 Tablespoons Of Colavita Extra Virgin Olive Oil
2 Tablespoons Of Fresh Pineapple Juice
1 Teaspoon Of McCormick California Style Garlic Pepper
1/2 Teaspoon Of Dave's Ultimate Insanity Hot Sauce
1 Tablespoon Of McCormick Meat Tenderizer
2 Tablespoons Of A1 Cracked Peppercorn Steak Sauce
2 Tablespoons Of C&H Brown Sugar
1/2 Teaspoon Of Crushed Red Pepper Flakes
3 Tablespoons Of Roland Fusion Teriyaki Sauce
1/2 Teaspoon Of Kosher Salt
1/2 Teaspoon Of Onion Powder

Serving Size 2
445 Calories Per Serving
35 Grams Of Fat

Preparation Instructions:
To begin this recipe, you will first need to take out a small mixing bowl, and then add in the extra virgin olive oil, pineapple juice, garlic pepper, hot sauce, meat tenderizer, steak sauce, brown sugar, red pepper flakes, teriyaki sauce, kosher salt, and onion powder. Next take out a wooden mixing spoon or a metal whisk and vigorously stir these ingredients together until you have an even and consistent steak rub. Once your rub is finished, lay out your steaks on a clean and sterile surface, and then start manually coating the steaks with the seasonings. Once your steaks are completely coated with the rub on both sides, wrap them each in plastic kitchen wrap, and then toss the steaks into the refrigerator to marinate for two to eight hours. Moving along, next preheat your outdoor grill to medium high heat, and then lightly oil the grate using any left over olive oil. You can now unwrap your steaks, and then toss them on the grill to cook for roughly three to five minutes per side, or until they have reached a desired doneness. Once your steaks have cooked, let them cool for five minutes before cutting them. That wraps up this delicious and mouthwatering porterhouse steak recipe. Please feel free to play around with the rub ingredients, as the recipe is very flexible towards your own personal taste preferences.
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