Tex Mex Porterhouse Steaks Recipe
Ingredients
| Kosher salt | 1 1/2 Tablespoon | |
| 1 1/2 tablespoons pure ancho or mulato chile powder | ||
| 1 1/2 teaspoons coarsely cracked black pepper | ||
| Garlic powder | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon, crumbled | |
| Cayenne pepper | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Two 2 1/2-pound porterhouse steaks, cut 2 inches thick | ||
| Unsalted butter | 4 Tablespoon | |
| 1/4 cup lager beer | ||
| Strong coffee | 1/4 Cup (16 tbs), brewed | |
| Worcestershire sauce | 1/4 Cup (16 tbs) | |
Directions
1. Soak 1 cup of hardwood chips in water for 1 hour and drain.
2. Light a charcoal grill. In a bowl, mix the salt with the chile powder, black pepper, garlic powder, oregano, cayenne pepper and cumin. Sprinkle all over the steaks. In a small saucepan, melt the butter over moderate heat. Stir in the beer, coffee and Worcestershire sauce and simmer for 5 minutes.
3. Move two-thirds of the hot coals to one side of the grill to create a high-heat zone and leave the remaining third in the center to create a moderate-heat zone. Oil the grate, sprinkle the wood chips over the high-heat zone and grill the steaks over high heat for 3 minutes. Slide the steaks to the moderate-heat zone and grill for 10 minutes, rotating them after 2 minutes to make crosshatches, if desired. Turn them over and grill over high heat for 3 minutes. Brush the steaks with the coffee mop and move them to moderate heat. Grill the steaks for 10 minutes longer, or until an instant-read thermometer registers 125° for medium-rare, mopping twice more. Transfer the steaks to a carving board and let rest for 10 minutes, then carve into thick slices
2. Light a charcoal grill. In a bowl, mix the salt with the chile powder, black pepper, garlic powder, oregano, cayenne pepper and cumin. Sprinkle all over the steaks. In a small saucepan, melt the butter over moderate heat. Stir in the beer, coffee and Worcestershire sauce and simmer for 5 minutes.
3. Move two-thirds of the hot coals to one side of the grill to create a high-heat zone and leave the remaining third in the center to create a moderate-heat zone. Oil the grate, sprinkle the wood chips over the high-heat zone and grill the steaks over high heat for 3 minutes. Slide the steaks to the moderate-heat zone and grill for 10 minutes, rotating them after 2 minutes to make crosshatches, if desired. Turn them over and grill over high heat for 3 minutes. Brush the steaks with the coffee mop and move them to moderate heat. Grill the steaks for 10 minutes longer, or until an instant-read thermometer registers 125° for medium-rare, mopping twice more. Transfer the steaks to a carving board and let rest for 10 minutes, then carve into thick slices
Chef
