Porterhouse Steak with Alabama White Sauce

stuffed porterhouse steak

Eric and I are huge porterhouse fans. And having a stuffed porterhouse steak for dinner with Alabama White on top is a dream come true. Anyone can make this at home if you know how to do it and I'm here to give you a step by step recipe to get those insane results.
The Stuffed Porterhouse Steak with Alabama White Sauce is the NEW classic way of BBQ that you don’t want to miss out on.

Prep Time 15 mins
Cook Time 50 mins
Course Beef, Classic BBQ, Main Course, Steak
Cuisine American, American Barbecue
Servings 4
Calories 1313 kcal


  • 1500 grams porterhouse roast
  • 2 tbsp your steak BBQ rub
  • 4 cloves of garlic
  • 5 sage leaves
  • 1 tsp fresh rosemary
  • 1 tsp thyme

Alabama White Sauce

  • 250 ml mayonaise
  • 65 ml apple cider vinegar
  • 1 tbsp Salt
  • 2 tbsp garlic powder
  • 1 tbsp sugar
  • 3 tbsp lemon juice
  • 1 tbsp coarse black pepper
  • 1 tbsp horse radish
  • 1 tbsp Worcestershire sauce


  • Take your boning knife and seperate the new york strip from the roast along the bone so you can roll it open.
  • Carve into that surface with your knife in 2 directions. This will help to create more surfacte for your seasoning.
  • Apply around 1 tbsp of your favorite BBQ seasoning.
  • Put 5 cloves of garlic, sage, thyme and rosemary in a mortar and pestle and start mortar and pestle it together.
  • Put that substance onto your rolled open porterhouse and rub it into the grooves oif the meat.
  • Roll it up again and score the fat side of the exterior with your knife as well.
  • Apply more seasoning in those grooves.
  • Take 3 twines and secure the porterhouse back together.

Alabama White Sauce

  • Make the Alabama White Sauce recipe by mixing all the ingredients in a bowl.
  • We added the same BBQ rub for this recipe instead of the pepper but if you want to do the standard one its fine and delicious nonetheless.

BBQ Setup

  • We fired up our BBQ with a medium amount of charcoal and stabilized the BBQ temperature at 230 degrees celcius.
  • Set your Skottsberg pan on top of the grill grates and let it come up to temperature over direct heat.
  • We banked our charcoal to one sides and that will allow you to slow it down when needed for this cook.
  • Add 2 tbsp of olive oil to the pan and place your porterhouse in the middle straight away for a minute or so.
  • Rotate your porterhouse to a different side and gradually sear all sides of the porterhouse steak.
  • When you get to searing the new your strip side ( the one that has been rolled up and tied back up) , replace the pan to the inridect side of the Kamado and close the dome.
  • (Optional) Grab some pinches of rub after a couple minutes of cooking and see if you can season some of the sides that lack in colour or flavor.
  • Also a great opportunity to sear the sides of the roast. Set the pan to the direct zone for a while and rotate the roast.
  • Once you have all sides seared you must close the dome again and let it continue to cook while regulary rotating it untill it hits a temperature of 50 degrees celcius.
  • Take the pan of the grill and let it rest.
  • Pour the Alabama White Sauce over the porterhouse steak.


This Alabama White Sauce also really works well together with Beer can chicken
and if you really like the idea of putting this sauce on steak like we do, try Low and Slow Skirtsteak Sandwich


Calories: 1313kcalCarbohydrates: 16gProtein: 80gFat: 101gSaturated Fat: 30gPolyunsaturated Fat: 29gMonounsaturated Fat: 34gTrans Fat: 0.1gCholesterol: 325mgSodium: 2419mgPotassium: 1403mgFiber: 2gSugar: 5gVitamin A: 279IUVitamin C: 9mgCalcium: 198mgIron: 9mg
Keyword Alabama white sauce, Base sauce, Beef roast, Porterhouse, Steak, Steak sauce
Tried this recipe?Let us know how it was!



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