Grilled porterhouse steak with spices and mustard oil
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Impress your guests with succulent porterhouse steaks with a crisp, spiced crust, grilled over a charcoal grill. The spice blend is perfectly chosen for a balanced flavor, featuring sweet, spicy, tangy, and smoky notes that pair beautifully with the rich beef. Before grilling, rub the steaks with the spice blend and vegetable oil and let them rest for half an hour at room temperature. Serve the finished steaks restaurant-style with butter mixed with mustard and chopped fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Steaks
- 2 porterhouse steaks (4 cm thick; weighing approximately 1 kg each)
- 3 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 1 tsp. yellow mustard seeds
- 1 tbsp. l. brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 tsp ground allspice
- 1 tbsp vegetable oil + extra for grilling
Mustard oil
- 60 g butter, room temperature
- 3 tablespoons hot brown mustard
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
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Recipes with similar ingredients: beef, butter, mustard, coriander, mustard seed, garlic powder, black pepper, allspice, paprika
Cooking the dish according to the recipe:
- In a food processor, grind the coriander, pepper, and mustard seeds until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder, and allspice. Sprinkle the steaks with salt and black pepper, then rub with vegetable oil. Rub the spice mixture on both sides of the steaks, pressing firmly to ensure it adheres well. Let sit at room temperature for 30 minutes.
- Meanwhile, preheat the grill to medium heat. Lightly oil the grates.
- Prepare mustard oilIn a small bowl, beat the butter until smooth. Stir in the mustard, parsley, chives, 1/4 teaspoon salt, and a pinch of black pepper.
- Grill the steaks until they are covered with grill marks, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them as needed to prevent flare-ups, and grill until grill marks appear, 4 to 5 minutes more.
- Flip the steaks and cook for 4-5 minutes, then rotate 90 degrees and cook for another 4-5 minutes, or until a thermometer inserted into the center of the steak registers 125°F (52°C) for medium-rare. Transfer the steaks to a cutting board and let them rest for at least 5 minutes. Serve with mustard oil.
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