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1
Vinaigrette: Whisk together all the ingredients for the vinaigrette.
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2
Set aside.
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3
Rub: Combine the ingredients for the rub.
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4
Set aside.
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5
Pat the steaks dry with paper towels and rub with the olive oil.
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6
Rub the coffee mixture into the steaks all over, massage and pressing to generously coat with the mixture.
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7
Set aside at room temperature for 20 - 30 minutes.
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8
Preheat grill to medium high.
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9
Grill the steaks for 8 - 10 minutes a side for medium rare.
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10
Brush some of the vinaigrette on the steaks while cooking.
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11
Remove the steaks from the grill and let rest for 3 - 5 minutes.
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12
Carve the steak in slices, and serve over a puddle of the vinaigrette.
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13
Note: I found that there was way too much vinaigrette needed.
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14
Unless you like lots of sauce on your foods, I would cut the recipe in half.
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15
I plan on using the leftovers on steamed veggies.
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16
I just bought a Magic Bullet mini chopper -- this made chopping up the coffee beans, pecans and black pepper a snap.
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17
Once they were individually grounded up, I combined the rest of the ingredients.
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18
I got giddy over an appliance!
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19
Porterhouse steaks are not cheep -- but the flavor that came from this meat was absolutely incredible.
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20
A cheaper grade of beef could be used, but make sure that it is well marbled.
