Impress your guests with juicy steaks a crispy Porterhouse spice crust fried on a charcoal grill. Spice mix perfectly matched to a balanced taste in which there are sweet, spicy, spicy and smoked notes, great combined with saturated beef. Before frying steaks are rubbed with a mixture of spices and vegetable oil and rest for half an hour at room temperature. Serve ready-made steaks in a restaurant style: with butter mixed with mustard and chopped fresh herbs. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Steaks
- 2 steakhouses porthouse (4 cm thick; weighing approximately 1 kg. each)
- 3 tbsp. l coriander seed
- 2 tbsp. l black pepper peas
- 1 tsp yellow mustard seed
- 1 tbsp. l brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp ground allspice
- 1 tbsp. l vegetable oil + optional for grill
Mustard oil
- 60 gr butter, room temperature
- 3 tbsp. l spicy brown mustard
- 1 tbsp. l chopped fresh parsley
- 1 tbsp. l chopped fresh chives
Recipes with similar ingredients: beef, butter, mustard, coriander, mustard seed, garlic powder, black pepper peas, allspice, paprika
Recipe preparation:
- In a mill, grind coriander, pepper and mustard seeds until coarse grinding. Pour into a small bowl and add brown sugar, paprika, garlic powder and allspice. Sprinkle steaks salt and black pepper, then grate with vegetable oil. Grate steaks on both sides with a mixture of spices, pressing so that it is good stuck. Let it brew at room temperature for 30 minutes.
- Meanwhile, heat the grill to a moderate heat. Slightly grease the grates with vegetable oil.
- Make mustard oil: in a small bowl stir the butter until smooth. Intervene mustard, parsley, chives, 1/4 tsp salt and a little black pepper.
- Grill the steaks until they are browned. marks from the grate, 4-5 minutes. Turn the steaks 90 degrees moving them as needed to another place so that prevent fires and fry until marks appear in the form nets, 4-5 minutes.
- Turn steaks over and fry for 4-5 minutes, then turn 90 degrees and fry for another 4-5 minutes, or until the thermometer inserted side to the center of the meat, will not show a temperature of 52 ° C for weak roasting. Put the steaks on a cutting board and give them rest for at least 5 minutes. Serve with mustard oil.
