Spice Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente
Prep Time 1hour10minutes
Cook Time 20minutes
Total Time 1hour30minutes
Author A Bachelor & His Grill
2 24ozOmaha Steaks Porterhouse Steaks
1/3cupancho chili powder
2tablespoonsground dried oregano
1tablespoonground dried thyme
1/2teaspoongranulated garlic powder
2tablespoonsolive oilplus additional for basting
Kosher salt and fresh ground peppercornto taste
Shaved Parmesanto garnish
A Bachelor & His Grill's"Tomatillo Salsa Caliente," to garnish
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 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.