Charcoal Grilled Porterhouse with Achiote Potato Gratin


prep 1:15       total 1:15


2 servings



2 (1-1/4 lb. each) porterhouse steaks

Spice Rub

1/2 tbsp. Kosher salt
1/2 tbsp. cracked black pepper
1/2 tsp. fresh ground cumin
1/4 tsp. cayenne
1 tbsp. oil

Achiote Potato Gratin

3 sm. Russet potatoes, peeled, thinly sliced
1/2 cup heavy cream
1 tsp. Achiote powder (ground annato seed)
1/2 tsp. Paprika
2 tbsp. chopped fresh chives
2 tsp. butter
Salt and fresh ground pepper


Preheat oven to 400°F. Divide the butter between two large ramekins or gratin dishes and place in the oven. Add cream, achiote powder and paprika to a medium mixing bowl and beat with fork until incorporated. Add potatoes and mix by hand, being sure to seperate the potato slices.

Remove hot gratin dishes from oven and brush melted butter around the sides. Discard excess butter and line dishes with potatoes. Pour cream mixture over them and sprinkle chives on top. Bake for one hour until the sauce bubbles and the top crispens. At time of serving, reheat if necessary and carefully remove from dish to serving plate.

Prepare charcoals and preheat grill. When grill is very hot, mix together spice rub ingredients. Rub mixture vigorously on the entire surface area of steaks. Grill until good solid lines form, turn 90 degrees once only on both sides to form distinct crossed grill marks. Remove steaks while well charred but still rare. Finish in oven to medium rare. Allow to rest for ten minutes before serving.

Author's Comments

Steak temperature can be guaged by pressing the surface of the steak (on the strip side for this one). A medium rare steak will be slightly firm. Don&#039;t overcook.<br />
<br />
Achiote powder is a spice available at most Mexican grocers.

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