Blazing Fire. Check.
Boss-sized Porterhouse. Boom!
Tomatillo Salsa Caliente. Ditto.
Chilly Ice-cold Brewski (for each hand). Affirmative.
Big Boy Appetite. Truth.
Kicking a$$ + Taking names on the Grill. Always.
- 2 24oz Omaha Steaks Porterhouse Steaks
- ⅓ cup ancho chili powder
- 3 tablespoons smoked paprika
- 2 tablespoons ground dried oregano
- 1 tablespoon brown sugar
- 1 tablespoon ground dried thyme
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- ½ teaspoon granulated garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil, plus additional for basting
- Kosher salt and fresh ground peppercorn, to taste
- Shaved Parmesan, to garnish
- A Bachelor & His Grill's, "Tomatillo Salsa Caliente," to garnish
- Combine all seasoning ingredients in a small bowl.
- Massage olive oil & liberal amount of dry rub into all portions of each steak.
- Wrap tightly with plastic and refrigerate for 1 hour, up to 4 hours.
- Twenty minutes prior to grilling, remove the steaks from the refrigerator, resting meat until near room temperature.
- Meanwhile, prepare A Bachelor & His Grill's, "Tomatillo Salsa Caliente" & preheat the grill to high on one side of the grill, while leaving the other side off.
- Sear the steaks for 4-5 minutes per side over direct heat.
- Then, move the steaks to the unlit portion of the grill, cooking until desired internal temperature is achieved, basting intermittently with oil & flipping every 5-10 minutes.
- Remove steaks from the grill, top with a light dollop of butter, & tent under tin foil for 5 minutes, allowing the meat to reabsorb it's juices.
- To serve, season additionally to taste, top with A Bachelor & His Grill's, "Tomatillo Salsa Caliente" & shaved Parmesan. Cheers!
This recipe calls for thick porterhouse steaks. Steaks that are thinner will take less time, so plan accordingly.
Choose your preference for steak:
medium-rare – 140 internal temperature
medium – 150 internal temperature
medium-well – 160 internal temperature.
- 2 tablespoons olive oil
- 16 ounces tomatillos, peeled and diced
- ½ cup cilantro leaves, chopped
- ¼ cup basil leaves, chopped
- ⅓ cup onion, diced
- 3 jalapeno peppers, seeded and diced
- 2 cloves garlic, minced
- ½ lime juice, plus zest
- Cilantro (or flat leaf parsley) for garnish
- While the steaks are marinating, in a large sauce pan over medium heat, warm 2 tablespoons olive oil. Add the tomatillos and saute for 3-5 minutes, or until tender, then remove from heat.
- Place all ingredients into a food processor and pulse until finely chopped.
- Pour into a bowl and chill in refrigerator for 30 minutes.
- Drain excess liquid, season to taste with salt and freshly ground pepper, then serve.