Coffee-Rubbed Grilled Porterhouse
with a Roasted Garlic and Orange Vinaigrette
- 2 porterhouse steaks 2 about 36 oz. each, 2 inches thick
- 1 tbsp. olive oil
- 1 tbsp. Grill-Roasted Garlic mashed
- 1 tsp. kosher salt
- ½ cup frozen orange juice concentrate, thawed
- 2 tbsp. Dijon mustard
- ¼ cup freshly squeezed lime juice
- 1 cup extra-virgin olive oil
- Freshly ground black pepper
- 2 tbsp. coarsely ground coffee beans
- 2 tbsp. pecans, finely chopped
- 1 tbsp. freshly ground black pepper
- 1 tbsp. unsweetened cocoa powder
- 1½ tsp. kosher salt
- ½ tsp. ground cinnamon
For the Vinaigrette: Whisk together the Grill-Roasted Garlic, 1 tsp. salt,orange juice concentrate, mustard, and lime juice in a nonreactive bowl. Slowly drizzle in the olive oil, whisking constantly to make an emulsion; season with pepper. Cover and set aside.
Combine the coffee, pecans, 1 tbsp. pepper, cocoa, 1½ tsp. salt, and cinnamon and mix well.
Pat steaks dry with paper towels and rub with the olive oil. Rub the coffee mixture into the steaks all over, massaging and pressing to generously coat with the mixture. Set aside at room temperature for 20 to 30 minutes.
Preheat the grill to medium-high (450°F/230°C).
Grill the steaks for 8 to 10 minutes a side for medium rare. Remove from the grill and let rest for 3 to 5 minutes.
Carve the steak in 1⁄2-inch (1 cm) slices, and serve over a puddle of the vinaigrette on a platter or individual plates with more sauce on the side.
Tip: Use tongs to move the meat and lift it, as piercing the flesh will cause the juices to leak out.
You may think that I’m nutty putting nuts and coffee on a steak, but the flavor is just amazing. Its one of those things you need to try to understand, even I was skeptical at first. Was there ever a food that you were skeptical to try at first? Something traditional like a grilled steak, but with a twist? Was it the best ever or was it just plain strange? Tell me about it.