Grilled Porterhouse Steak With Horseradish Cream

• 2 (1 1/4-inch-thick) porterhouse steaks (4 pounds total)
• 1 cup sour cream
• 1/4 cup undrained horseradish (from a new jar)
• 4 scallions, chopped
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• an instant-read thermometer

1. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
2. While coals are lighting, let steaks stand at room temperature about 15 minutes. Stir together sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
3. Pat steaks dry and sprinkle all over with remaining teaspoon each of salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning steaks over once and moving them around grill to avoid flare-ups if necessary, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120u0b0F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing. (Internal temperature will rise to 125 to 128u0b0F while steaks stand.) Thinly slice meat and serve with sauce.

sour cream, horseradish, scallions, salt, black pepper, thermometer

Taken from www.epicurious.com/recipes/food/views/grilled-porterhouse-steak-with-horseradish-cream-235023 (may not work)