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Ingredients
- Two 1 1/4-pound porterhouse steaks, cut 1 1/4 inches thick
- Salt
- Pepper
- 1/2 cup bottled barbecue sauce
- 1/4 cup beer, preferably American lager
- Vegetable oil, for brushing
Method
- Light a gas grill.
- Season the steaks generously with salt and pepper and let stand at room temperature for 30 minutes.
- In a small bowl, whisk the barbecue sauce with the beer.
- Oil the grill grate.
- Grill the steaks over high heat, turning once, until lightly charred on both sides, about 6 minutes total.
- Baste the steaks with the barbecue sauce and grill, turning and basting occasionally, until glazed and an instant-read thermometer inserted in the thickest part registers 120 for medium-rare meat, 3 to 5 minutes more.
- Transfer the steaks to a carving board and let rest for 10 minutes before serving.
