Tex-Mex Porterhouse Steaks
"I grill everything straight out of the refrigerator," Steven Raichlen says. "When you think about how hot a grill gets--650 to 800 degrees--the difference in cooking time between room-temperature meat and cold meat is mere seconds." To illustrate this point, Raichlen chose one of the thickest steaks around: the porterhouse. He sprinkles the steak with Southwestern spices, then mops it with an equal-parts mixture of beer, coffee and Worcestershire, which he likes because "it has very adult flavors," he says. "Mop sauces don't necessarily taste great by themselves; they exist to keep food moist and add an extra layer of flavor. And mopping a steak gives you something cool to do while grilling."