Porterhouse Steak With Orange & Cumin Rub Recipe

TT Tip: For an equally delicious and less expensive steak dinner, try the rub on a tri-tip steak, a flank steak or a rib-eye steak.

Recipe from the Tasting Table Test Kitchen

Orange-And-Cumin-Rubbed Grilled Porterhouse Steaks
No Ratings
Orange-and-Cumin-Rubbed Grilled Porterhouse Steaks Recipe from the Tasting Table Test Kitchen
Prep Time
0
minutes
Cook Time
1.17
hours
Servings
2
servings
Total time: 1 hour, 10 minutes
Ingredients
  • One 2-pound 1½- to 2-inch-thick porterhouse steak
  • Finely grated zest of ½ orange
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 tablespoon canola or grapeseed oil
Directions
  1. Place the steak on a cutting board and pat both sides dry with a paper towel. Add the orange zest, salt, pepper and cumin to a small bowl and use your fingers to rub the ingredients together. Pat the mixture on both sides of the steak and set aside for 45 minutes.
  2. Preheat a gas or charcoal grill to medium.
  3. In a small bowl, add the oil. Use tongs to dip a folded paper towel into the oil, then rub the oil-saturated towel along the grill grates. Place the steak on the grill and cook until nicely charred, 6 to 8 minutes. Turn the steak over and cook until the second side is charred but the center of the steak still gives under light pressure, 6 to 7 minutes longer (for a rare to medium-rare steak). Transfer to a platter and rest for 10 minutes.
  4. Using a knife, slice the strip (the long piece) and fillet (the small round piece) from the bone and carve the two cuts crosswise, against the grain. Divide between the plates and serve.
Rate this recipe