Tex Mex Porterhouse Steaks
|Kosher salt||1 1⁄2 Tablespoon|
|Ancho chili powder/Mulato chile powder||1 1⁄2 Tablespoon (Pure Variety)|
|Coarsely cracked black pepper||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Crumbled dried oregano||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Porterhouse steak||5 Pound, cut 2 inches thick (2 Steaks, 2 1/2 Pound Each)|
|Unsalted butter||4 Tablespoon|
|Lager beer||1⁄4 Cup (4 tbs)|
|Strong brewed coffee||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
1. Soak 1 cup of hardwood chips in water for 1 hour and drain.
2. Light a charcoal grill. In a bowl, mix the salt with the chile powder, black pepper, garlic powder, oregano, cayenne pepper and cumin. Sprinkle all over the steaks. In a small saucepan, melt the butter over moderate heat. Stir in the beer, coffee and Worcestershire sauce and simmer for 5 minutes.
3. 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. Oil the grate, sprinkle the wood chips over the high-heat zone and grill the steaks over high heat for 3 minutes. Slide the steaks to the moderate-heat zone and grill for 10 minutes, rotating them after 2 minutes to make crosshatches, if desired. Turn them over and grill over high heat for 3 minutes. Brush the steaks with the coffee mop and move them to moderate heat. Grill the steaks for 10 minutes longer, or until an instant-read thermometer registers 125° for medium-rare, mopping twice more. Transfer the steaks to a carving board and let rest for 10 minutes, then carve into thick slices