Ancho Chile-Rubbed Porterhouse Steak with Grilled Pepper and Onion Salsa
- by Omaha Steaks
Porterhouse is the king of steak. It’s massive, impressive, and delicious. But you don’t have to be intimidated when you cook this giant steak. Follow this easy recipe to make the perfect ancho chile-rubbed porterhouse – with a grilled pepper and onion salsa – for a delicious steak dinner that combines the flavors of the Southwest with the bold, beefy flavors of the porterhouse.
What is a Porterhouse?
A porterhouse steak is technically two steaks in one – filet mignon on one side and New York strip on the other separated by a T-shaped bone. Are they the same? Sort of. Not every T-bone is a porterhouse, but every porterhouse is a T-bone. What makes a T-bone a porterhouse? A larger filet mignon portion, thicker steak (at least 1.25 inches), and more meat. It’s a steak made for a king and this recipe is sure to impress.
Ancho Chile Rub and Dry-Brining
This recipe is true perfection… if you use a little planning for the dry brine. The simple combination of smoked paprika, kosher salt, ancho chile powder, and brown sugar will add a sweet spice and great crust to your steak. The process of dry-brining your steak will result in an unbelievably juicy, tender, and flavorful steak and will take 12-24 hours.
How to Grill a Porterhouse
Before grilling, it’s important to climatize your steaks by allowing them to set out for one hour at room temperature. This will ensure a more even cook. Grill to your desired doneness using our steak cooking chart or our mobile app with built-in steak grilling timer. Make sure you measure the near the bone – this part will cook the slowest. We recommend medium-rare for optimal results and best flavor.
Rest your steak 10-15 minutes after grilling to allow the juices to redistribute. During this time, prep your grilled pepper and onion salsa. Char the pepper and onion on your grill to add incredible smoky flavor to your salsa and prepare with the following recipe.
Ancho Chile-Rubbed Porterhouse with Grilled Pepper and Onion Salsa
The flavors of the Southwest combined with the bold, beefy flavors of the porterhouse
- 4 porterhouse steaks thawed
- Ancho Chile rub Recipe follows
- 2 each large sweet yellow red and green peppers, cut in ½ ‘strips
- 1 jalapeno sliced in half (optional)
- 1 red onion sliced ¼ ‘slices
- 4 T. olive oil
- 2 T. red wine vinegar
- 1 T. chopped cilantro
- 1 garlic clove minced
- Salt and pepper
Ancho Chile Rub
- 2 T. smoked paprika
- 2 T. kosher salt
- 2 T. ancho chile powder
- 2 T. brown sugar
To prepare Ancho Chile rub place all ingredients in a bowl and combine.
12-24 hours in advance rub steaks with Ancho Chile Rub. Place in refrigerator on an elevated rack over a baking sheet. This will dry brine the steaks, which gives them great flavor and will develop a beautiful crust when grilling.
Pull steaks from refrigerator 1 hour before grilling, allow to sit at room temperature.
Preheat grill to medium. Clean and season grates. Place the steaks on the heated grill and grill to desired doneness according to the Omaha Steaks Steak Cooking Chart. (For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side.)
Remove steaks from grill. Let rest for 10-15 minutes. While steaks are resting rub peppers and onions slices with 2 T. olive oil, season with salt and pepper. Char peppers, jalapeno and onions on grill. Remove from grill, chop peppers, jalapeno and onions, place in serving bowl. Add remaining 2 T. olive oil, 2 T. red wine vinegar, cilantro and minced garlic. Season to taste with salt and pepper.
Serve steaks with grilled pepper and onion salsa.
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