Coffee Salt–Rubbed Porterhouse SteakRecipe By: Kristen Eppich
A porterhouse is the large end of a T-bone cut and is the ultimate sharing steak, as each person gets a portion of the strip loin and the tenderloin. The coffee in this rub acts as another spice, with a hint of acid that accentuates the flavor of the beef.
- 1⁄4 cup flaky sea salt
- 5 tsp good-quality espresso powder
- 4 tsp Coffee Salt
- 1 tbsp smoked Spanish paprika
- 1 tbsp lightly packed brown sugar
- 1⁄2 tsp freshly ground pepper
- 1⁄2 tsp ground coriander
- 1⁄4 tsp ground cinnamon
- 1 porterhouse steak, cut 1 1⁄2″ thick, about 2 lb.
- 2 tbsp vegetable oil
Make Coffee Salt
1. Combine flaky sea salt with espresso powder in small bowl.
2. Combine 4 tsp Coffee Salt, paprika, brown sugar, pepper, coriander and cinnamon in bowl.
3. Place steak on small rack set over plate. Sprinkle steak with enough rub to thoroughly coat both sides. Transfer steak to refrigerator and let rest, uncovered, for 2 to 6 hours. Remove steak from fridge 1 hour prior to cooking to allow to come to room temperature.
4. Preheat grill to medium-high, 400ºF to 450ºF. Brush steak with oil. Place steak on grill, close lid and cook for 4 minutes. Flip steak onto new area of grill and cook for 4 more minutes. Flip again, rotating steak to create crosshatch grill marks. Cook for 2 minutes. Flip and rotate again; cook until internal temperature is 125ºF for medium-rare. Transfer steak to cutting board and let rest for 10 minutes.
5. Cut steak along bone, separating strip loin and tenderloin. Cut each into 1⁄2″ slices. Serve with remaining Coffee Salt.