"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."Plus: More Grilling Recipes and Tips
The spice-rubbed steaks can be refrigerated for up to 6 hours.
When a wine has notes of coffee—flavors that echo those in this recipe—it''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.