Tex-Mex Porterhouse Steaks Recipe

Name: Tex-Mex Porterhouse Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons kosher salt; 1 1/2 tablespoons pure ancho or mulato chile powder; 1 1/2 teaspoons coarsely cracked black pepper; 1 teaspoon garlic powder; 1 teaspoon crumbled dried oregano; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cumin; Two 2 1/2-pound porterhouse steaks, cut 2 inches thick; 4 tablespoons unsalted butter; 1/4 cup lager beer; 1/4 cup strong brewed coffee; 1/4 cup Worcestershire sauce

Servings: persons

1 1/2 tablespoons kosher salt
1 1/2 tablespoons pure ancho or mulato chile powder
1 1/2 teaspoons coarsely cracked black pepper
1 teaspoon garlic powder
1 teaspoon crumbled dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Two 2 1/2-pound porterhouse steaks, cut 2 inches thick
4 tablespoons unsalted butter
1/4 cup lager beer
1/4 cup strong brewed coffee
1/4 cup Worcestershire sauce

1
Soak 1 cup of hardwood chips in water for 1 hour and drain.
2
Light a charcoal grill.
3
In a small bowl, mix the salt with the chile powder, black pepper, garlic powder, oregano, cayenne pepper and cumin.
4
Sprinkle the rub all over the steaks.
5
In a small saucepan, melt the butter over moderate heat.
6
Stir in the beer, coffee and Worcestershire sauce and simmer for 5 minutes.
7
Move two-thirds of the hot coals to one side of the grill to create a high-heat zone and leave the remaining third in the center to create a moderate-heat zone.
8
Oil the grate, sprinkle the wood chips over the high-heat zone and grill the steaks over high heat for 3 minutes.
9
Slide the steaks to the moderate-heat zone and grill for 10 minutes, rotating the steaks after 2 minutes to make crosshatches, if desired.
10
Turn the steaks over and grill over high heat for 3 minutes.
11
Brush the steaks with the coffee mop and move them to moderate heat.
12
Grill the steaks for 10 minutes longer or until an instant-read thermometer registers 125 for medium-rare, mopping twice more.
13
Transfer the steaks to a carving board and let rest for 10 minutes, then carve into thick slices.

120

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 12 ingredients. The key ingredients include: 1 1/2 tablespoons kosher salt, 1 1/2 tablespoons pure ancho or mulato chile powder, 1 1/2 teaspoons coarsely cracked black pepper, 1 teaspoon garlic powder, and more.

Yes, Tex-Mex Porterhouse Steaks 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.

Tex-Mex Porterhouse Steaks

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