Tucson Tuscan Porterhouse

READY IN: 50mins




  • 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.