Ancho Crusted Porterhouse Steak
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.
- 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.
Calories: 921kcal | Carbohydrates: 6g | Protein: 72g | Fat: 66g | Saturated Fat: 22g | Cholesterol: 192mg | Sodium: 324mg | Potassium: 1254mg | Fiber: 3g | Vitamin A: 2370IU | Calcium: 47mg | Iron: 8.4mg