Spice-Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente
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Spice Encrusted Grilled Porterhouse with Tomatillo Salsa Caliente

Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
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.