Ancho Crusted Porterhouse Steak Recipe
Serve yourself up a gorgeous porterhouse steak that has been rubbed generously with ancho powder, pan seared to perfection and bathed in melted butter. Here is the recipe.
This right here is my kind of holiday meal. Steak!
Forget all the oven baked turkeys and boring canned hams. Serve yourself up some of these gorgeous porterhouse steaks and experience ultimate satisfaction. Don’t you wish you could? I do.
Patty and I were strolling through a well-stocked grocery store the next town over in preparation for an upcoming sponsored post for Modelo-Corona. I popped the beer in the cart, along with a few other interesting looking IPAs, when suddenly I felt a pull.
It was magnetic in a way, an unseen force tugging at me, an irresistible beckoning of my attention. And there it was…
The meat counter. Whoa!
Talk about STEAKS. We just happened to be at this particular store during an eye-popping meat sale and they were STOCKED.
I wasn’t planning on making a meat purchase, as I already had all of my recipes for the week planned out, but as I gazed upon the rows of T-Bones and Porterhouse steaks, I lost control of all willpower. I freely admit my weakness in this area.
Steak, I do love thee.
So yeah, into the cart it went, this juicy, succulent porterhouse. The porterhouse is a two-fer – you get a tenderloin filet on one side of the bone and a New York Strip Steak on the other. And, anything you cook on the bone carries big flavor.
It was going to be a special night for us, actually. Even though we work together and have no kids, we still like to have occasional “date nights” where we cook up something special and enjoy it together alongside a bottle of appropriate wine, no television, no distractions, just us two with good food and good conversation.
And no blog recipe.
That’s right. We typically say – This is for us to enjoy, not for the blog. The reason is that it takes a bit of work to get everything set up for the photo shoot. Certainly not complaining, but it does tend to interrupt date night.
But you know what? This porterhouse steak was just too dang pretty to NOT include on our food blog. So here it is in all its glory. Ancho Crusted Porterhouse Steak.
Yeah. Ancho. Let’s talk about that, shall we?
I love ancho powder so much, I purchase it in bulk and keep it in my own containers. Ancho is essential in the Madness household for building flavors and making my own blends.
Here’s a link to Amazon for one brand I purchase (Affiliate link, my friends!): Ancho Chile Powder – 16 ounces. I also like to purchase whole ancho pods and grind them myself for homemade ancho powder.
Ancho peppers are dried poblano peppers. When dried, they offer a rich, pungent, earthy flavor that you’ll find nowhere else in the world. The smell is reminscent of coffee, ideal as a base rub for beef.
In this case, I paired it only with garlic, salt and pepper because I wanted to highlight that distinctive ancho flavor.
Now, one great thing about steak, aside from the relentless satisfaction it brings, is the ease of cooking. You can have this meal done in about 15 minutes once your steak has been brought to room temperature.
Let it sit for a half hour or so in the packaging on the counter. When you’re ready to cook, rub it down with your special blend of ancho powder, garlic, salt and pepper.
Get that rub in there good. Rub it in with your hands or with the back of a fork. You want it nicely rubbed down.
Next, heat a neutral oil in a cast iron pan to medium-high heat. I use avocado oil. Neutral oil is best because it doesn’t flavor the steak like olive oil does, even if it is only mildly so. We’re focusing on the steak here.
Sear the steak on one side and let it sit for about 5 minutes. Do not touch it. Just let it cook. Flip it and add a bit of butter over the top. Let it sit again for about 4 minutes. Again, don’t touch it or do anything. Maybe stare at it with longing. That’s what I did. Make your stomach growl. It’ll taste that much better.
Finally, remove it from the pan and let it rest about 5-10 minutes for the juices to redistribute throughout the steak. Just look at this gorgeous thing. Dang. Perfectly medium-rare.
Oh my dearest. I want another one already.
After it has rested, you can go ahead and enjoy it as is. I mean, it’s pretty perfect like this. But I like to toss on a few fresh herbs for a touch of green.
That’s pretty much it, my friends. Are you going to eat this by yourself? Just pop it on a plate and go to town! Are you sharing like we did?
Then you probably want to slice it so it is easier to share.
If you are so inclined, whip up a batch of homemade chimichurri sauce for a topping. Try this Easy Chimichurri Verde Recipe. It’s your call! Chimichurri LOVES red meat. Such a perfect combo.
I hope you enjoy it as much as we did. Date nights are fun! Especially with porterhouse steak. And ancho powder. And red wine.
Yum. Have fun!
Try Some of My Other Popular Recipes
- Jacked Up Steak Marinade
- Pan Seared New York Strip Steak with Garlic-Bourbon Butter
- Grilled Tri Tip Steak Fajitas
- Grilled Steakhouse BBQ Burgers
I love that I can have two different steaks in one meal. So good!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1 1-1/2 inch thick porterhouse steak about 1.5 pounds
- 2 tablespoons ancho powder
- 1 tablespoon granulated garlic
- Salt and pepper to taste
- 2 tablespoons neutral oil such as avocado oil
- 2 pads of butter
- Easy Chimichurri Verde Recipe optional
Rub the ancho, garlic, salt and pepper into each side of the porterhouse steak. Get it good and in there.
Heat a cast iron pan to medium-high heat and add the oil.
Set the ancho-rubbed porterhouse into the pan and let it sit for 5 minutes, without touching it.
Flip and add the butter over the top. Cook for 4 minutes more.
Remove the steak from the heat and let it rest for 5 minutes before slicing.