Vinaigrette: Whisk together all the ingredients for the vinaigrette. Set aside.
Rub: Combine the ingredients for the rub. Set aside.
Pat the steaks dry with paper towels and rub with the olive oil. Rub the coffee mixture into the steaks all over, massage and pressing to generously coat with the mixture. Set aside at room temperature for 20 - 30 minutes.
Preheat grill to medium high.
Grill the steaks for 8 - 10 minutes a side for medium rare. Brush some of the vinaigrette on the steaks while cooking. Remove the steaks from the grill and let rest for 3 - 5 minutes.
Carve the steak in slices, and serve over a puddle of the vinaigrette.
Note: I found that there was way too much vinaigrette needed. Unless you like lots of sauce on your foods, I would cut the recipe in half. I plan on using the leftovers on steamed veggies.
I just bought a Magic Bullet mini chopper -- this made chopping up the coffee beans, pecans and black pepper a snap. Once they were individually grounded up, I combined the rest of the ingredients. I got giddy over an appliance!
Porterhouse steaks are not cheep -- but the flavor that came from this meat was absolutely incredible. A cheaper grade of beef could be used, but make sure that it is well marbled.