I mentioned this book a few weeks ago in my How to Build Your Cookbook Library post. It's a great cookbook with great recipes for poultry, beef, seafood and vegetables. I was skimming through the pages looking for a recipe and fell upon this recipe. Glancing at the recipe and picture, it looked fairly straight-forward. There are a few different ways of grilling - gas grill, charcoal grill, grilling directly on the hot embers of hardwood lump charcoal. We all know that I am desperate to learn how to master the art of grilling. But never did I think I would be grilling a porterhouse steak directly on hot charcoal.
I love photographing peppers. They always remind me of Pepper No 30 by Edward Weston.
I was surprised to see that the only seasoning used on the steaks was sea salt and coarsely ground black pepper. I love a good steak, but I am known for adding a little A1 to my steak. Please do NOT add any other flavors to this recipe! Let the steak sit in the salt and pepper for an hour before cooking it. Where the real flavors start to show is through the charcoal -the meat gains incredible smoky flavors that are like nothing I've had before.
A note to anyone who plans on making this recipe: the hardwood lump charcoal takes a long time to heat up and get to the point where they are ready to use. Be sure to start the grill about an hour before you plan to start cooking, that way it will have plenty of time to heat up.
This recipe is hands down one of the best that I have tried in quite some time. Besides that fleeting natural light that I experienced (excuse the less than impressive picture above...), it was incredibly easy once reading through the instructions.
Have you ever tried, or even heard of, grilling meat directly on the charcoal? What is your favorite grilling method?
Caveman Porterhouse with Poblano Pan-Fry Serves 4
4 1¼-inch-thick porterhouse steaks coarse sea salt coarsely cracked black peppercorns ⅓ cup extra-virgin olive oil 2 fresh poblano chiles, seeded, cut into strips 2 red bell peppers, cut into strips 1 yellow bell pepper, cut into strips 1 cup coarsely chopped fresh cilantro 2 large shallots, thinly sliced
- Season steaks generously with coarse sea salt and cracked peppercorns; let stand at room temperature for 1 hour.
- Build a hot fire in a charcoal grill using hardwood lump charcoal. When charcoal is orange, spread out in an even layer on lower grill grate. Use newspaper to fan excess ash from coals.
- Arrange steaks in a single layer directly atop hot embers and grill until an instant-read thermometer registers 120°F for rare (steaks will carry over to 125°F, or medium-rare, as they rest), about 4 minutes per side.
- Using long tongs, transfer steaks to a plate. Using natural-bristle brush, remove any embers and loose ash from steaks.
- Tent steaks with foil and let rest for 10 minutes.
- Add oil to 12-inch cast-iron skillet. Place skillet directly atop embers in grill.
- When oil begins to smoke, add chiles and all remaining ingredients to skillet. Sauté until vegetables begin to brown, 2 to 5 minutes, depending on heat remaining from embers.
- Using oven mitts as your aid, carefully lift skillet from grill.
- Season pan-fry to taste with salt and pepper.
- Serve over steaks.