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.
Ancho Crusted Porterhouse Steak Recipe
We're cooking up a huge porterhouse steak in the Chili Pepper Madness kitchen tonight, my friends. This right here is my kind of meal. Steak!
I think you'll love this particular recipe because it isn't your typical steak dinner. For this meal, we're crusting the porterhouse steak with a mix of garlic, salt and pepper, but also ancho powder for an amazing flavor boost.
I love ancho powder so much, I purchase it in bulk and keep it in my own containers. Ancho is essential in the Chili Pepper Madness household for building flavors and making my own blends.
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.
You can have this meal done in about 15 minutes once your steak has been brought to room temperature.
Let's talk about how to make it, shall we?
Ancho Crusted Porterhouse Steak Ingredients
- Porterhouse Steak.
- Ancho Powder.
- Granulated Garlic.
- Salt and Pepper. To taste.
- Neutral Oil. Such as avocado oil.
- Chimichurri Verde. For serving.
How to Make Ancho Crusted Porterhouse Steak - The Recipe Method
Let it sit for a half hour or so in the packaging on the counter to bring to room temperature. 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.
Boom! Done! Your delicious porterhouse steak is ready to serve! It's so good! I think you'll love this one, my friends, definitely a nice and simple change up for your next steak dinner.
Recipe Tips & Notes
- Neutral oil works best because it doesn't flavor the steak, even if it is only mildly so. Remember, the steak is the focus.
- Letting the steak rest allows the juices to redistribute throughout it. It makes the flavors go through the roof!
- When the steak is ready, toss on a few fresh herbs for a touch of green.
Or, top it with cowboy butter steak dip! So good!
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!
What to Serve with Ancho Crusted Porterhouse Steak
- Buy Porterhouse Steaks from Snake River Farms. I am affiliate with this brand because I HIGHLY recommend their steaks to anyone. I was a customer first, and still am. They have the best wagyu around, hands down.
- Buy Ancho Powder. 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.
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.
Ancho Crusted Porterhouse Steak Recipe
- 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. Enjoy!