Garlic & Ancho Rubbed Porterhouse Steaks
Prep Time: 10-15 minutes Cook Time: 10-20 minutes. 2 each - 20 oz. Porterhouse Steaks 2 oz. Dried Anchos (Ground fine in coffee grinder) 6 each large cloves of garlic (minced) 1 oz Extra Virgin Olive Oil ½ stick salted butter (cut into pads) 1/2 oz Red Table Wine (Good quality, i.e.; Cabernet Sauvignon, Zinfandel, or Merlot) Salt & Cracked Black Pepper to taste Pan Spray Take steaks and rub well with ground ancho chilis. On a serving platter, spread minced garlic over surface , pour olive oil across platter, and place butter pods equally spaced. Sprinkle all with red wine and season with salt and cracked black pepper. Place in oven set at 170°. Preheat a cast iron skillet to medium-high heat and spray liberally with pan spray. Place one steak in at a time and sear the first side, turn steak over and adjust heat to cook more moderately for approximately 10 minutes for rare to medium. Remove from pan and place on preheated serving platter from oven. Roll steak around on both sides to absorb flavors - at this time turn oven off while you are preparing second steak. Serve with a Caesar salad and baked potato. Use natural juices on platter to flavor your potato. Find more recipes on http://www.cigar-review.com
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