Steakhouse Spice Rub; Diane Sauce - Weber GENESIS Manual

Steak
Grill/direct high heat 250 - 290°C
10 mins prep - 12 mins cook
Serves: 4
Ingredients
4 porterhouse steaks, approximately 3 cm thick
Olive oil
Salt
Freshly ground black pepper
or Weber Steak seasoning in place of salt and
pepper
Timing Guide
These times are intended as a guide only and will
vary depending on the thickness of the steak.
Rare – 3 minutes per side
Medium rare – 4 minutes per side
Medium – 5 minutes per side
Well done – 6 minutes per side
Method
Remove the steak from the fridge and lightly
brush with olive oil. Season with the salt, pepper
or Weber Steak seasoning.
Preheat the barbecue for direct cooking.
Once the barbecue has preheated, leave all the
main burners on HIGH (sear burner OFF).
Place the steaks on the grill. Using the back of
your tongs, gently press down on the steak to
ensure good contact with the cooking grill is
made.
Close the lid and cook for between 3 and 6
minutes per side, depending on how well done
you would like the steak cooked (see timing
guide). Turn the steak once, halfway through the
total cooking time.
Remove the steak from the barbecue and allow it
to rest for about 5 minutes.
Weber Steak seasoning
To use the Weber Steak seasoning, simply refer
to the handy directions on the side of the jar.

Steakhouse spice rub

Ingredients
1 tsp rice flour
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1 tsp sea salt
½ tsp white pepper
Method
30 minutes before you plan to cook your steak,
combine all the spice rub ingredients together in
a large bowl.
Generously season the steaks with the spice
rub on both sides. Cover and refrigerate for 30
minutes.

Diane sauce

Ingredients
30 g butter
1 garlic clove, crushed
2 tbsp tomato sauce
1 ½ tbsp Worcestershire sauce
½ cup thickened cream
½ tsp beef stock powder
2 tbsp fresh parsley, chopped
Method
Melt the butter in a frying pan on the stove top or
side burner over low heat.
Once the butter has melted, add the garlic and
fry for 1 minute, stirring continuously.
When the garlic is just starting to turn golden,
add the tomato sauce and Worcestershire sauce
and cook for 1 minute.
Add the cream and beef stock powder to the pan.
Stir well and simmer for a couple of minutes.
Add the parsley and serve.
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