We go from Star Wars Day to Cinqo de Mayo tomorrow. There are tons of recipes for all kinds of traditional Mexican cuisine both here and at Central. If different is what you’re after, though, how about this killer Tequila Porterhouse Steak? It’s from Rick Browne’s terrific book, The Ultimate Guide to Grilling.
- 1/4 cup soy sauce
- 1/2 cup extra virgin olive oil
- 4 ounces good quality tequila
- 2 lb porterhouse steak, aged
- 1 clove crushed garlic
- 2 tbsp lime juice
- 2 tbsp pineapple juice
- 1/4 cup melted butter
- 2 tsp lemon pepper
- 2 tsp Montreal steak seasoning
- Mix the soy sauce, olive oil and 2 ounces of the tequila together in a small container and shake until well mixed. Put steak into Ziplock bag, pour in marinade, and marinate at room temperature for 1 hour. Drain the steak, discarding the marinade.
- Mix the remaining ingredients in a small bowl. Apply to both sides of the meat, rubbing in well with your hands.
- Place steak on grill over hot mesquite fire (600 degree to 700 degree), and cook until you reach the desired state, approximately 6-8 minutes per side for medium-rare. Place meat on a platter and drizzle the extra tequila over both sides of the steak just before serving.
- Do not pour liquor over the meat while it is over or near an open flame unless you want to be an ignited part of the barbecue yourself!
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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