Tex-Mex Porterhouse Steaks

• 1 1/2 tablespoons kosher salt
• 1 1/2 tablespoons pure ancho or mulato chile powder
• 1 1/2 teaspoons coarsely cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon crumbled dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• Two 2 1/2-pound porterhouse steaks, cut 2 inches thick
• 4 tablespoons unsalted butter
• 1/4 cup lager beer
• 1/4 cup strong brewed coffee
• 1/4 cup Worcestershire sauce

1. Soak 1 cup of hardwood chips in water for 1 hour and drain.
2. Light a charcoal grill.
3. In a small bowl, mix the salt with the chile powder, black pepper, garlic powder, oregano, cayenne pepper and cumin.
4. Sprinkle the rub all over the steaks.
5. In a small saucepan, melt the butter over moderate heat.
6. Stir in the beer, coffee and Worcestershire sauce and simmer for 5 minutes.
7. Move two-thirds of the hot coals to one side of the grill to create a high-heat zone and leave the remaining third in the center to create a moderate-heat zone.
8. Oil the grate, sprinkle the wood chips over the high-heat zone and grill the steaks over high heat for 3 minutes.
9. Slide the steaks to the moderate-heat zone and grill for 10 minutes, rotating the steaks after 2 minutes to make crosshatches, if desired.
10. Turn the steaks over and grill over high heat for 3 minutes.
11. Brush the steaks with the coffee mop and move them to moderate heat.
12. Grill the steaks for 10 minutes longer or until an instant-read thermometer registers 125 for medium-rare, mopping twice more.
13. Transfer the steaks to a carving board and let rest for 10 minutes, then carve into thick slices.

kosher salt, chile powder, black pepper, garlic, oregano, cayenne pepper, ground cumin, unsalted butter, lager beer, coffee, worcestershire sauce

Taken from www.foodandwine.com/recipes/tex-mex-porterhouse-steaks (may not work)