Caveman Porterhouse With Poblano Pan-Fry Recipe

Name: Caveman Porterhouse With Poblano Pan-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hardwood lump charcoal (not briquettes); 4 1 1/4-inch-thick porterhouse steaks or New York strip steaks (each about 16 ounces); Coarse sea salt; Coarsely cracked whole black peppercorns; 1/3 cup extra-virgin olive oil; 2 fresh poblano chiles, seeded, cut into 2 x 1/4-inch strips; 2 red bell peppers, cut into strips; 1 yellow bell pepper, cut into strips; 1 cup coarsely chopped fresh cilantro; 2 large shallots, thinly sliced; Ingredient info: Fresh poblano chiles (often called pasillas) are available at some supermarkets and at Latin markets.; Test-kitchen tip: Hardwood lump charcoal is made from pure wood (with no additives or fillers). As the name suggests, this type of charcoal comes in irregularly shaped lumps, unlike the uniformly s…; 12-inch-diameter cast-iron skillet; Kettle-style charcoal grill; Natural-bristle pastry brush

Servings: persons

Hardwood lump charcoal (not briquettes)
4 1 1/4-inch-thick porterhouse steaks or New York strip steaks (each about 16 ounces)
Coarse sea salt
Coarsely cracked whole black peppercorns
1/3 cup extra-virgin olive oil
2 fresh poblano chiles, seeded, cut into 2 x 1/4-inch strips
2 red bell peppers, cut into strips
1 yellow bell pepper, cut into strips
1 cup coarsely chopped fresh cilantro
2 large shallots, thinly sliced
Ingredient info: Fresh poblano chiles (often called pasillas) are available at some supermarkets and at Latin markets.
Test-kitchen tip: Hardwood lump charcoal is made from pure wood (with no additives or fillers). As the name suggests, this type of charcoal comes in irregularly shaped lumps, unlike the uniformly shaped charcoal briquettes. Look for hardwood lump charcoal at natural foods stores, grill shops, and online at sites such as kindlin.com and wickedgoodcharcoal.com.
12-inch-diameter cast-iron skillet; Kettle-style charcoal grill; Natural-bristle pastry brush

1
Prepare barbecue (high heat) using hardwood lump charcoal. When charcoal is orange, spread out in even layer on lower grill rack. Use newspaper to fan excess ash from coals. Sprinkle steaks generously with coarse sea salt and cracked peppercorns. Arrange steaks in single layer directly atop hot embers and grill until cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Using long tongs, transfer steaks to plate. Using natural-bristle brush, remove any embers and loose ash from steaks. Tent steaks with foil and let rest 10 minutes.
2
Add oil to 12-inch-diameter cast-iron skillet. Place skillet directly atop embers in grill. When oil begins to smoke, add chiles and all remaining ingredients to skillet. Sprinkle with salt and pepper; saute until vegetables begin to brown, 2 to 5 minutes, depending on heat remaining from embers. Using oven mitts as aid, carefully lift skillet from barbecue. Season pan-fry with salt and pepper. Pour over steaks and serve.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Hardwood lump charcoal (not briquettes), 4 1 1/4-inch-thick porterhouse steaks or New York strip steaks (each about 16 ounces), Coarse sea salt, Coarsely cracked whole black peppercorns, and more.

Yes, Caveman Porterhouse With Poblano Pan-Fry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caveman Porterhouse With Poblano Pan-Fry

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