Tucson Tuscan Porterhouse

The first time I truly understood the power of perfectly grilled steak was during a cross-country road trip. I had been lured by the promise of authentic Southwestern flavors and found myself at a roadside grill just outside Tucson, Arizona. The scent of mesquite smoke hung heavy in the air, mingling with the spicy aroma of chilies and herbs. That porterhouse, kissed by the flames and infused with those vibrant flavors, was an epiphany. It wasn’t just dinner; it was an experience that I’ve strived to recreate ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 45-55 minutes
• Servings: 2-4
• Dietary Type: Gluten-Free

Ingredients

Steak and Rub

• 1 porterhouse steak (1 1/2 to 2 inches thick and 1 3/4 to 2 pounds)
• 1 teaspoon coarse salt
• 1 teaspoon cracked black peppercorns
• 1 teaspoon pure chile powder
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon

Cilantro-Serrano Oil

• 5 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh cilantro
• 1-2 serrano peppers, thinly sliced (or jalapeno)
• 1-2 garlic cloves, thinly sliced

Other

• 1 cup wood chips, preferably mesquite, soaked for 1 hour in water to cover, then drained

Equipment Needed

• Oval baking dish
• Small bowl
• Small pan
• Grill (gas or charcoal)
• Smoker box (for gas grill, optional for charcoal)
• Deep platter

Instructions

1. Place the porterhouse steak in an oval baking dish. This helps contain the flavors as the steak marinates with the rub.

2. Prepare the rub: In a small bowl, combine the coarse salt, black peppercorns, chile powder, dry mustard, dried oregano, garlic powder, ground cumin, and ground cinnamon. Stir to mix thoroughly, or use your fingertips to break up any clumps and ensure even distribution of spices.

3. Generously sprinkle the spice rub all over the steak on both sides. Use your fingertips to pat the rub firmly onto the meat, ensuring it adheres well. This step is crucial for developing a flavorful crust during grilling.

4. Make the cilantro-serrano oil: Heat the olive oil in a small pan over medium heat. Add the chopped fresh cilantro, thinly sliced serrano peppers (or jalapenos), and thinly sliced garlic cloves. Cook until fragrant, about 2 minutes. Be vigilant and do not let the garlic brown, as this will impart a bitter taste to the oil. Remove the pan from the heat. The residual heat will continue to infuse the oil with the aromatic flavors.

5. Prepare your grill for direct grilling using a two-zone fire. For a gas grill, preheat half or two out of three of the burners to your desired temperature, leaving the rest turned off. This creates a hot zone for searing and a cooler zone for managing flare-ups and gently finishing the cooking process.

6. For a gas grill, place all the soaked and drained wood chips in the smoker box and run the grill on high until you see smoke. Then, lower one burner to medium. The smoke will impart a wonderful depth of flavor to the steak. If using a charcoal grill, you can add the soaked wood chips directly to the hot coals.

7. When ready to cook, brush and oil the grill grate to prevent sticking. Arrange the steak on the grate over the hot zone, placing it on a diagonal to the bars. This will create attractive grill marks.

8. Grill for about 2 minutes, then move the steak to the medium zone. Rotate it a quarter turn to create crosshatch grill marks. Let it grill for 6-8 minutes longer. This initial searing over high heat locks in the juices and creates a beautiful crust.

9. Turn the steak over, placing it over the hot zone of the grill and on a diagonal to the bars.

10. Let this side sear for 2 minutes, then move the steak to the medium zone, rotating it a quarter turn. Let the steak continue to grill until cooked to your desired doneness, typically 6-8 minutes for medium-rare. Use a meat thermometer to check the internal temperature for accuracy.

11. Brush the top of the steak with some of the cilantro-serrano oil as it cooks. This basting adds moisture and enhances the flavors.

12. Transfer the grilled steak to a deep platter and pour the remaining cilantro-serrano oil over it. The deep platter will collect the flavorful juices that are released as the steak rests.

13. Let the steak rest for about 3 minutes, turning it several times in the oil to baste both sides. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

14. To carve and serve, cut the two steaks off either side of the T-bone. Cut each crosswise into ¼ inch thick slices. Pour the juices in the platter over the slices and serve immediately. The warm juices will further enhance the flavor and keep the steak moist.

Expert Tips & Tricks

• For a more intense smoky flavor, consider using a blend of mesquite and hickory wood chips.
• If you don’t have a smoker box, you can create a foil packet for the wood chips. Just poke a few holes in the top to allow the smoke to escape.
• To ensure even cooking, allow the steak to come to room temperature for about 30 minutes before grilling.
• Don’t overcrowd the grill. Cook in batches if necessary to maintain optimal heat.
• Use a reliable meat thermometer to gauge the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C).

Serving & Storage Suggestions

Serve the sliced Tucson Tuscan Porterhouse immediately, garnished with fresh cilantro sprigs if desired. It pairs beautifully with grilled vegetables such as bell peppers and onions, or a simple side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. The cilantro-serrano oil can also be stored separately in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320.3 kcal	N/A
Calories from Fat	311 g	97%
Total Fat	34.6 g	53%
Saturated Fat	4.8 g	23%
Cholesterol	0 mg	0%
Sodium	1179.1 mg	49%
Total Carbohydrate	3.3 g	1%
Dietary Fiber	1.4 g	5%
Sugars	0.6 g	2%
Protein	1 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a milder flavor, substitute the serrano pepper with jalapeno, or omit it altogether.
• Experiment with different wood chips to find your favorite smoky flavor. Applewood or cherry wood are also excellent choices.
• If you don’t have fresh cilantro, you can use dried cilantro, but the flavor will be less vibrant. Use about 1 tablespoon of dried cilantro in place of the fresh cilantro.
• Instead of a porterhouse, you could use a ribeye or New York strip steak, adjusting the cooking time as needed.

FAQs (Frequently Asked Questions)

Q: Can I prepare the spice rub in advance?
A: Absolutely! The spice rub can be made several days in advance and stored in an airtight container. This allows the flavors to meld together, resulting in a more complex and robust seasoning.

Q: What if I don’t have a grill? Can I still make this recipe?
A: Yes, you can. You can sear the steak in a cast-iron skillet on the stovetop and then finish it in a preheated oven at 400°F (200°C) until it reaches your desired level of doneness.

Q: How can I tell if the steak is cooked to the correct temperature without a thermometer?
A: While a thermometer is the most accurate way, you can use the touch test. Gently press the center of the steak. If it feels very soft, it’s rare; slightly firm, it’s medium-rare; and firm, it’s well-done.

Q: Can I use a different type of oil for the cilantro-serrano oil?
A: While extra virgin olive oil is recommended for its flavor, you can substitute it with another neutral-flavored oil like canola or grapeseed oil if needed.

Q: Is it necessary to soak the wood chips before grilling?
A: Soaking the wood chips helps them smolder and produce smoke longer, rather than burning quickly. However, if you’re short on time, you can use them dry, just be aware that they will burn faster.

Final Thoughts

This Tucson Tuscan Porterhouse is more than just a steak; it’s a culinary journey that transports you to the heart of the Southwest. The combination of the smoky grill, the zesty spice rub, and the vibrant cilantro-serrano oil creates an unforgettable flavor experience. I encourage you to try this recipe and share your own experiences and variations. Pair it with a bold red wine or a refreshing margarita for the perfect Southwestern feast!