Coffee Rubbed Grilled Porterhouse W Garlicorange Vinaigrette Recipes

GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
• While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
• Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.

GRILLED PORTERHOUSE

Steps:

• In a bowl, combine the first six ingredients and rub both sides of the steak with equal amounts of the mixture.
• Let marinade for 1 to 2 hours.
• Set aside and prepare the grill to medium hot (you'll be able to hold your hand just above the grate for 2 seconds).
• Drain liquid from the steak and rub both sides of the steak with salt.
• Grill the steak on one side for 7 to 10 minutes, keeping the smaller tenderloin section over a less intense heat.
• If there are flare-ups, move the steak to another part of the grill that is cooler.
• Turn the steak and grill for another 6 to 7 minutes. It should be rare to medium rare at this point.
• Medium is about 10 minutes per side.
• Transfer the steak to a wooden carving platter and let it rest for 3 to 4 minutes so the meat relaxes and the juices redistribute.
• Serve it whole or else carve it, slice it, and reassemble it, saving the juices to pour over it.
• Fight over who gets which piece of the steak. LOL.

LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK

Steps:

• Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
• Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

COFFEE RUBBED GRILLED PORTERHOUSE W/ GARLIC/ORANGE VINAIGRETTE

Steps:

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

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
• Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.
• Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.

FARMHOUSE GRILLED PORTERHOUSE

Steps:

• With motor running, drop garlic cloves 1 at a time into a food processor and finely chop. Add salt, pepper, chili powder, and oil and process until blended (bits of garlic will remain).
• Coat steaks generously on both sides with paste and let stand about 30 minutes.
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
• Oil grill rack, then grill steaks in 2 batches, turning once, covered only if using a gas grill, 2 minutes a side per batch for medium-rare. Let rest, loosely covered, 5-10 minutes.

GRILLED PORTERHOUSE STEAKS

Steps:

• Prepare grill.
• Let steaks stand at room temperature 30 minutes. With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130°F. for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) Transfer steaks to a platter and let stand 10 minutes.
• Serve steaks sliced.