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Backyard Blogging.

Grilled Pork Porterhouse Steak

Take the unique cut of Pork Porterhouse, give it an overnight brine and sear it in Traeger’s signature wood-fired flavor for this distinct Grilled Pork Porterhouse Steak.


10 cups water
4 tbsp kosher salt
2 tbsp brown sugar
4 black peppercorns
2 sprigs thyme
1 sprig rosemary
2 bay leaves
1 (2-inch piece) orange peel

Pork Steaks
TRAEGER BIG GAME RUB or your favorite rub, AS NEEDED


To make the Brine: Combine 10 cups of water with salt, sugar, peppercorn, thyme, rosemary, bay and orange peel and stir to combine.

Place steaks in a large container and pour brine over. Weigh them down if necessary to keep fully submerged. Place in the refrigerator for 24 hours.

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

Remove the pork steaks from the brine and pat dry. Season liberally with rub.

Place directly on the grill grate and cook for 7-10 minutes on each side or until the internal temperature registers 140℉ in the thickest part of the pork steak.

Let rest for 10 minutes before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Recipe and photo from Traeger.