Tucson Tuscan Porterhouse

"Steven Raichlen"
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by Love to Eat photo by Love to Eat
Ready In:




  • Place steak in an oval baking dish.
  • Make the rub: combine the salt, pepper, chili powder, mustard, oregano, garlic powder, cumin, and cinnamon in a small bowl; stir to mix or use your fingers to mix.
  • Sprinkle rub all over the steak on both sides, patting it onto the meat with your fingertips.
  • Make the cilantro-serrano oil: heat olive oil in a small pan over medium heat; add in the cilantro, serranos, and garlic; cook until fragrant, about 2 minutes; do not let garlic brown; remove pan from heat.
  • Set up grill for direct grilling using a two-zone fire (for gas grill—preheat half or two out of three of the burners to desired temperature; leave the rest turned off, this gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat).
  • For gas grill—place all the wood chips in the smoker box and run the grill on high until you see smoke, then lower one burner to medium.
  • When ready to cook, brush and oil the grill grate; arrange steak on the grate over the hot zone, placing it on a diagonal to the bars.
  • Grill for about 2 minutes, then move the steak to the medium zone, rotating it a quarter turn to create crosshatch grill marks; let grill for 6-8 minutes longer.
  • Turn the steak over, placing it over the hot zone of the grill and on a diagonal to the bars.
  • Let this side sear for 2 minutes, then move the steak to the medium zone, rotating it a quarter turn; let steak continue to grill until cooked to taste, 6-8 minutes for medium-rare.
  • Brush the top of the steak with some of the cilantro-serrano oil as it cooks.
  • Transfer the grilled steak to a deep platter and pour the remaining cilantro-serrano oil over it.
  • Let steak rest for about 3 minutes, turning it several times in the oil to baste both sides.
  • To carve and serve—cut the two steaks off either side of the T-bone; cut each crosswise into ¼ inch thick slices; pour the juices in the platter over the slices and serve at once.

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  1. Absolutely fabulous! This was recommended to us by Chef #790231. Using rib eye steaks, I omitted the cinnamon (personal preference), used just half the amount of salt, and used an indoor grill pan as the weather was not suitable for cooking outdoors. The dry rub is superb and the overtone of the seasoned oil takes this over the top. We will definitely be making this again and again! Maybe try it on some baby back ribs too! Thanks for sharing the recipe. :)
  2. Originally made this on 7/28/2009 and my review was this, "This was excellent. I didn't want it to end. Very complex flavors that all went well together. YUM!!" As I have made this several times after this I wanted to re-review and mention that I go light on the cinnamon in the rub and I use Ribeyes (see picture) as well as Porterhouse and don't slice it like called for in the recipe.



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