Chili Rubbed Porterhouse Steaks


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Really spice up a steak dinner with this red chili, cayenne pepper, and cumin preparation.

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Serving Size / Yield

2 servings


  • 1 tsp. crushed hot red chilies
  • 1/4 tsp crushed fennel seeds
  • 1/4 tsp ground cumin
  • 1 dried bay leaf, crumbled into tiny pieces 1/4 tsp crushed coriander seeds
  • 1/4 tsp. cayenne pepper
  • 3/4 tsp salt
  • 1 tsp vegetable oil
  • 2 18-20 oz porterhouse steaks, each about 1-inch-thick

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Prepare a hot fire in a grill. In a bowl, combine spices and salt; stir to combine. Place steaks on a large plate, rub both sides evenly with oil, and then rub steaks with chili mixture. Transfer steaks to hot grill. Grill 3-4 minutes per side for very rare to medium -rare, or 5-7 minutes per side for medium to medium-well. Let steaks stand 3-4 minutes before serving.

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