Caveman Porterhouse with Poblano/Jalapeno Stir Fry

Cooking steak directly on the coals gives you meat that’s moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal. Recipe from Steven Raichlen. Four 1 1/4-inch-thick porterhouse steaks or New York strip … Continue Reading →