Porterhouse Steak With Hoisin Barbecue Sauce

This recipe pairs a thick-cut Porterhouse steak with a complex, homemade hoisin barbecue sauce. The sauce balances sweet umami from hoisin and honey with the tang of rice wine vinegar and Dijon mustard, while ancho and pasilla chile powders add deep, smoky heat. The result is a tender, juicy steak with a rich, caramelized glaze that clings to every bite. It is an impressive yet manageable dish perfect for date nights or weekend family dinners.

Cooking Method: Grilling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 769.0

Description

This recipe pairs a thick-cut Porterhouse steak with a complex, homemade hoisin barbecue sauce. The sauce balances sweet umami from hoisin and honey with the tang of rice wine vinegar and Dijon mustard, while ancho and pasilla chile powders add deep, smoky heat. The result is a tender, juicy steak with a rich, caramelized glaze that clings to every bite. It is an impressive yet manageable dish perfect for date nights or weekend family dinners.

Ingredients

2 1/2 pound Porterhouse steak
6 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce
1/2 medium red onion, finely diced
1 clove garlic, minced
6 plum tomatoes, coarsely diced
2 tablespoons unsalted butter
salt
black pepper

Directions

1
In a small saucepan, combine hoisin sauce, rice wine vinegar, soy sauce, ketchup, Dijon mustard, dark brown sugar, honey, cayenne, Ancho chile powder, Pasilla chile powder, Worcestershire sauce, diced red onion, minced garlic, and diced plum tomatoes.
2
Simmer the sauce mixture over medium heat for 10-15 minutes until slightly thickened and the tomatoes have broken down.
3
Remove the sauce from heat and stir in unsalted butter until melted and glossy. Set aside.
4
Pat the Porterhouse steak dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
5
Preheat a grill to high heat and lightly oil the grates.
6
Place the steak on the grill. Cook for about 4-5 minutes per side for medium-rare, or until desired internal temperature is reached.
7
During the last 2 minutes of cooking, baste the steak frequently with the hoisin barbecue sauce, allowing it to caramelize on the surface.
8
Remove the steak from the grill and let it rest for 5 minutes before slicing.
9
Slice the steak against the grain and serve with remaining sauce on the side or drizzled over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 769.0kcal

% Daily Value *
Total Fat 45.4g70%
Saturated Fat 19.0g95%
Cholesterol 232.7mg78%
Sodium 204.3mg9%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 82.3g165%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately for up to 5 days.

Tip: For a smokier flavor, add a few wood chips to your charcoal grill or use a smoker box on a gas grill.

Variation: If you prefer a milder sauce, reduce the cayenne pepper to 1/2 teaspoon or omit the Pasilla chile powder.

Keywords: american, barbecue, beef, grilling, hoisin, main, porterhouse, sauce, steak, dinner, glaze, spicy, sweet, umami

Read it online: https://www.chefs-mate.com/recipe/porterhouse-steak-with-hoisin-barbecue-sauce-2/