Charcoal Grilled Porterhouse with Achiote Potato Gr

Name: Charcoal Grilled Porterhouse with Achiote Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1-1/4 lb. each) porterhouse steaks; 1/2 tbsp. Kosher salt; 1/2 tbsp. cracked black pepper; 1/2 tsp. fresh ground cumin; 1/4 tsp. cayenne; 1 tbsp. oil; 3 sm. Russet potatoes, peeled, thinly sliced; 1/2 cup heavy cream; 1 tsp. Achiote powder (ground annato seed); 1/2 tsp. Paprika; 2 tbsp. chopped fresh chives; 2 tsp. butter; Salt and fresh ground pepper

Servings: persons

2 (1-1/4 lb. each) porterhouse steaks
1/2 tbsp. Kosher salt
1/2 tbsp. cracked black pepper
1/2 tsp. fresh ground cumin
1/4 tsp. cayenne
1 tbsp. oil
3 sm. Russet potatoes, peeled, thinly sliced
1/2 cup heavy cream
1 tsp. Achiote powder (ground annato seed)
1/2 tsp. Paprika
2 tbsp. chopped fresh chives
2 tsp. butter
Salt and fresh ground pepper

1
Preheat oven to 400F.
2
Divide the butter between two large ramekins or gratin dishes and place in the oven.
3
Add cream, achiote powder and paprika to a medium mixing bowl and beat with fork until incorporated.
4
Add potatoes and mix by hand, being sure to seperate the potato slices.
5
Remove hot gratin dishes from oven and brush melted butter around the sides.
6
Discard excess butter and line dishes with potatoes.
7
Pour cream mixture over them and sprinkle chives on top.
8
Bake for one hour until the sauce bubbles and the top crispens.
9
At time of serving, reheat if necessary and carefully remove from dish to serving plate.
10
Prepare charcoals and preheat grill.
11
When grill is very hot, mix together spice rub ingredients.
12
Rub mixture vigorously on the entire surface area of steaks.
13
Grill until good solid lines form, turn 90 degrees once only on both sides to form distinct crossed grill marks.
14
Remove steaks while well charred but still rare.
15
Finish in oven to medium rare.
16
Allow to rest for ten minutes before serving.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 (1-1/4 lb. each) porterhouse steaks, 1/2 tbsp. Kosher salt, 1/2 tbsp. cracked black pepper, 1/2 tsp. fresh ground cumin, and more.

Yes, Charcoal Grilled Porterhouse with Achiote Potato Gratin 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.

That's it — enjoy your meal!

Charcoal Grilled Porterhouse with Achiote Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions