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.