Barbequed T-Bone or Porterhouse SteaksUser Submitted Recipe
4 T-Bone or Porterhouse steaks approximately 1½ pounds each (1 1/4 to 1 1/2 inch thick with good marbling)
2 tablespoons kosher salt
3 tablespoons ground black pepper
2 tablespoons ground coriander
2 tablespoons dried mustard
2 teaspoons cayenne pepper
3 tablespoons garlic (crushed)
2 tablespoons olive oil
Rinse the steaks on both sides under cool water and pat dry. Combine the salt, black pepper, ground coriander, dried mustard, cayenne pepper, crushed garlic and olive oil in a small bowl and combine well. Rub both sides of each steak with this mixture, set them in a pan and allow the meat to absorb the rub for at least an hour in the refrigerator. As you get closer to the time you want to cook them, remove the meat from the refrigerator to reach room temperature, which prevents charring. Do not place meat on the hot grill directly from the refrigerator. Depending on the room temperature, this might take 45 minutes. There are some pit masters who don’t feel this step is necessary but it’s one I’ve always done.
When you’re ready, heat your grill on high. Prepare the cooking surface by either spraying it with oil, or use a pair of tongs to dip and saturate a tightly folded paper towel in olive oil. A little trick I learned is to spear a half of onion with a fork and dip the sliced side into olive oil to coat the grates. The combination of oil and heated onion gives extra flavor to whatever you’re grilling.
When the grill temperature reaches about 500 degrees, place the steaks on and immediately close the lid to the grill. Keep it closed until it’s time to turn the meat and not before. Resist the urge to peek beforehand, which causes inconsistency in the cooking temperature. The optimum goal here is to sear the meat to form a crust and seal in the flavor and juices. A total cook time for medium rare is about 3 to 4 minutes on each side and 5 to 6 minutes on each side for medium.
There is also a way to test for doneness by pressing on the meat with your finger: for medium rare the top of the steak should feel like the part of your palm right below your thumb; for medium it should feel like the center of your palm.
When the steaks are done, remove from grill and let rest for at least 5 minutes or more to allow the juices to run down into the meat. If you skip this important step and cut into the meat right off the grill, you miss out on all the juiciness the steak is capable of delivering. Serve some wonderful tasting barbeque sauce on the side, but these steaks are delectable on their own.
During summer I like to prepare hearty salads because I prefer serving more cold items over hot ones. I like to add lots of delicious combinations of items that will hold everyone’s interest and satisfy their taste. This particular salad takes a little extra prep time, but is well worth the effort.
Wash and dry the romaine leaves, removing the bottom lighter stems. Stack about four lettuce leaves, then roll them as best as possible and cut into narrow slices. You can use this same technique when chopping the basil and mint. Place the romaine, basil and mint