Coffee Rubbed Grilled Porterhouse W Garlic Orange Vinaigrette
Boldly redefine your steak night with this Coffee Rubbed Grilled Porterhouse with Garlic Orange Vinaigrette—a truly unforgettable dish that balances smoky, sweet, and zesty flavors. Juicy, thick-cut porterhouse steaks are encrusted with a rich coffee rub featuring brown sugar, smoked paprika, and garlic powder, then seared to perfection on the grill for a caramelized crust and tender interior. The star of the show is the vibrant garlic orange vinaigrette, a citrusy blend of fresh orange juice, red wine vinegar, honey, and a hint of Dijon mustard, finished with a sprinkle of fresh parsley. This recipe delivers a gourmet dining experience in just 35 minutes, making it perfect for summer grilling or any special occasion. Serve these decadent steaks with roasted vegetables or a crisp green salad to complete this flavor-packed feast.
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Recipe Information
Ingredients
- 2 pieces (approx. 1.5-2 inches thick each) Porterhouse steak
- 2 tablespoons Ground coffee
- 1 tablespoon Brown sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Kosher salt
- 3 tablespoons Olive oil
- 1 cup (freshly squeezed if possible) Orange juice
- 1 teaspoon Orange zest
- 2 cloves (minced) Garlic
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 2 teaspoons Honey
- 2 tablespoons (finely chopped) Fresh parsley
Instructions
1. Take the Porterhouse steaks out of the refrigerator and let them sit at room temperature for 20-30 minutes to ensure even cooking.
2. In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, ground black pepper, and kosher salt to create the coffee rub.
3. Pat the steaks dry with paper towels and generously coat both sides with the coffee rub. Press the rub into the meat to adhere.
4. Preheat your grill to medium-high heat or prepare a hot charcoal grill. Brush the grill grates with oil to prevent sticking.
5. Once the grill is hot, place the steaks on the grill. For medium-rare, cook for 4-5 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C). Adjust cooking time for your preferred doneness. Let the steaks rest for 5-10 minutes once removed from the grill.
6. While the steaks are resting, prepare the garlic orange vinaigrette. In a small bowl or jar, whisk together the olive oil, orange juice, orange zest, minced garlic, Dijon mustard, red wine vinegar, honey, and a pinch of salt and pepper. Stir in the finely chopped parsley.
7. Slice the rested porterhouse steaks and drizzle the garlic orange vinaigrette over the top.
8. Serve with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 40.9 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 178 mg | 14% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3557 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
