The porterhouse steak has the rich flavor of a strip on one side and the mellow tenderness of a filet on the other. Made even more flavorful and delicious with a bold spiced coffee rub fitting for the king of all steaks!
Why use coffee in a rub??
Coffee is acidic. The acidic tones in coffee compliment the savory tones of the beef. When the two rich flavors are combined, it’s a match made in heaven. As a bonus, the coffee also acts as as a tenderizer for the meat
We have 2 beautiful porterhouse steaks that we had the butcher cut to about 2 inches thick
Drizzle them with a little olive oil on both sides and rub it in
We’re using 3 tablespoons of The Spice Apothecary’s Cowboy Rub
Using a tablespoon, generously sprinkle the steaks with the rub
Using your fingers massage the rub into the steak
Flip and repeat
Then refrigerate at least an hour to allow the flavors to really penetrate the meat
Remove from the refrigerator and allow to come to room temperature before grilling (at least 30 minutes)
Heat your grill to at least 400-450 F
Even though I’m going to cook these over direct heat I’m going to put all of the burners to medium
Place the steaks down in the middle
Close the lid and cook for 4 minutes
Turn the steaks (not flip) and cook another 4 minutes
Then flip and cook 3 minutes
Turn the steaks 1 more time and cook for around 2 minutes for medium or 130-140 F
Remove from the grill and let the steaks rest for at least 10-15 minutes
This will allow the meat to reabsorb its juices
Remove to a cutting board
Using a sharp knife remove the strip steak as well as the filet and trim away any excess fat
Next, we just slice both sides and serve family-style
In our house, these steaks are big enough to serve 4
And everyone gets to have some of the filet and the strip!
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Enjoy!!!
Simply Sundays! ~ Coffee Rubbed Porterhouse
Ingredients
2 porterhouse steaks (2 inches thick)
olive oil
The Spice Apothecary’s Cowboy Rub
Directions
Drizzle 2 porterhouse steaks a little olive oil on both sides and rub it in.
Using a tablespoon generously sprinkle the steaks with the Cowboy Rub. Using your fingers massage the rub into the steak. Flip and repeat. Then refrigerate at least an hour to allow the flavors to really penetrate the meat. Remove from the refrigerator and allow to come to room temperature before grilling (at least 30 minutes)
Heat your grill to at least 400-450 F. Set all the burners to medium. Place the steaks down in the middle. Close the lid and cook for 4 minutes. Turn the steaks (not flip) and cook another 4 minutes. Then flip and cook 3 minutes. Turn the steaks 1 more time and cook for around 2 minutes for Medium or 130-140 F
Remove from the grill and let the steaks rest for at least 10-15 minutes. This will allow the meat to reabsorb its juices. Remove to a cutting board. Using a sharp knife remove the strip steak as well as the filet and trim away any excess fat. Next slice both sides and serve family-style
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