- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons pure ancho or mulato chile powder
- 1 1/2 teaspoons coarsely cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon crumbled dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- Two 2 1/2-pound porterhouse steaks, cut 2 inches thick
- 4 tablespoons unsalted butter
- 1/4 cup lager beer
- 1/4 cup strong brewed coffee
- 1/4 cup Worcestershire sauce
- Soak 1 cup of hardwood chips in water for 1 hour and drain.
- Light a charcoal grill. In a small bowl, mix the salt with the chile powder, black pepper, garlic powder, oregano, cayenne pepper and cumin. Sprinkle the rub 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.
- 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 the steaks after 2 minutes to make crosshatches, if desired. Turn the steaks 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.
The spice-rubbed steaks can be refrigerated for up to 6 hours.
When a wine has notes of coffeeflavors that echo those in this recipeit''s usually because it was aged in barrels that were charred on the inside. For a good example of this, consider a Shiraz or a Shiraz-Viognier blend, which would be delicious with this steak.