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Russell, Charles...
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La Belle Cuisine
Bodacious
Porterhouse Steaks
with Sexy
Barbecue Sauce
The Best American Recipes 2000:
The Year's Top Picks from Books,
Magazines, Newspapers, and the Internet
Fran McCullough and Suzanne Hamlin,
Houghton Mifflin
Company
 
Serves 4
“First of
all, if you’re cooking two huge porterhouse steaks on the grill,
that’s bodacious all by itself. Many aficionados think this is the best
steak of all, with
the marbled strip of sirloin on one side of the bone
and the supple tenderloin on
the other. If it’s an aged porterhouse,
so
much the better. And try to get them with their tails, which are
usually
removed before these steaks hit the supermarket.
Truth be told, this is such a superlative steak that it needs nothing but
perhaps a little olive oil and a rub with a cut garlic clove, plus the
usual
salt and pepper.
The truly sexy barbecue sauce is served on the
side, so
you can choose how much
you want to use on the steaks. The sauce
is
delicious, no question, and it’s just
as good on chicken or
burgers.”
Barbecue
Sauce:
1/2 cup water
1/2 cup dry red wine
1/2 cup ketchup
1/4 cup dark molasses
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon celery salt
1/4 teaspoon curry powder
1/4 teaspoon ground cumin
Steaks:
Two 2-pound
porterhouse steaks
(about 1 1/2 inches thick),
at
room temperature
Vegetable oil [or olive oil]
Salt and freshly ground pepper to taste
For the sauce:
In a medium saucepan,
combine all ingredients and mix well. Bring to a simmer over medium heat
and cook, stirring occasionally, until about 2/3
cup remains, about 30
minutes. Let cool to room temperature.
For the steaks:
Prepare
the grill for direct high heat. Lightly brush both sides of the steaks
with the oil and season generously with salt and pepper. Grill the first
side
of the steaks directly over high heat for 6 minutes. Turn the steaks
over
and cook the second side for 5 minutes. Continue cooking until the
steaks
reach the desired doneness.
Remove the steaks from the grill and season again with salt and pepper.
Let rest for 3 to 5 minutes, during which time the internal temperature
will rise about 5 degrees. You can serve the steaks whole or cut the
sirloin strips and tenderloins away from the bones, then cut the meat into
1/4-inch-thick slices. Serve warm with the barbecue sauce on the side.
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