Spice-Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

 

Blazing Fire. Check.
Boss-sized Porterhouse. Boom!
Tomatillo Salsa Caliente. Ditto.
Chilly Ice-cold Brewski (for each hand). Affirmative.
Big Boy Appetite. Truth.
Kicking a$$ + Taking names on the Grill. Always.

 

Spice-Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

Spice-Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

 

Spice Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Servings: 4 Steaks
Author: A Bachelor & His Grill

Ingredients

  • 2 24 oz Omaha Steaks Porterhouse Steaks
  • 1/3 cup ancho chili powder
  • 3 tablespoons smoked paprika
  • 2 tablespoons ground dried oregano
  • 1 tablespoon brown sugar
  • 1 tablespoon ground dried thyme
  • 1 tablespoon ground coriander
  • 1 tablespoon dry mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil plus additional for basting
  • Kosher salt and fresh ground peppercorn to taste
  • Shaved Parmesan to garnish
  • A Bachelor & His Grill's "Tomatillo Salsa Caliente," to garnish

Instructions

  • Combine all seasoning ingredients in a small bowl.
  • Massage olive oil & liberal amount of dry rub into all portions of each steak.
  • Wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
  • Twenty minutes prior to grilling, remove the steaks from the refrigerator, resting meat until near room temperature.
  • Meanwhile, prepare A Bachelor & His Grill's, "Tomatillo Salsa Caliente" & preheat the grill to high on one side of the grill, while leaving the other side off.
  • Sear the steaks for 4-5 minutes per side over direct heat.
  • Then, move the steaks to the unlit portion of the grill, cooking until desired internal temperature is achieved, basting intermittently with oil & flipping every 5-10 minutes.
  • Remove steaks from the grill, top with a light dollop of butter, & tent under tin foil for 5 minutes, allowing the meat to reabsorb it's juices.
  • To serve, season additionally to taste, top with A Bachelor & His Grill's, "Tomatillo Salsa Caliente" & shaved Parmesan. Cheers!

Notes

Notes
This recipe calls for thick porterhouse steaks. Steaks that are thinner will take less time, so plan accordingly.
Choose your preference for steak:
medium-rare – 140 internal temperature
medium – 150 internal temperature
medium-well – 160 internal temperature.

 

Tomatillo Salsa Caliente

Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Servings: 2 -3 Cups
Author: A Bachelor & His Grill

Ingredients

  • 2 tablespoons olive oil
  • 16 ounces tomatillos peeled and diced
  • 1/2 cup cilantro leaves chopped
  • 1/4 cup basil leaves chopped
  • 1/3 cup onion diced
  • 3 jalapeno peppers seeded and diced
  • 2 cloves garlic minced
  • 1/2 lime juice plus zest
  • Cilantro or flat leaf parsley for garnish

Instructions

  • While the steaks are marinating, in a large sauce pan over medium heat, warm 2 tablespoons olive oil. Add the tomatillos and saute for 3-5 minutes, or until tender, then remove from heat.
  • Place all ingredients into a food processor and pulse until finely chopped.
  • Pour into a bowl and chill in refrigerator for 30 minutes.
  • Drain excess liquid, season to taste with salt and freshly ground pepper, then serve.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.