|¼ pounds||Unsalted Butter; softened|
|2 tablespoons||Fresh Garlic; minced|
|¼ cup||Fresh Parsley or Cilantro; chopped|
|2 tablespoons||Chile Powder|
|1 tablespoon||Fresh Garlic; minced|
|¼ teaspoon||Cayenne Pepper|
|1 teaspoon||Granulated Sugar|
|¼ cup||Worcestershire Sauce|
|4||Porterhouse Steaks; each 1-1/2" thick|
|Salt and Pepper to taste|
Hello, Grilling Enthusiasts!
May is National Barbecue Month and is just in time to celebrate the start of the traditional barbecue ("Bar-B-Que" or "BBQ") season. No matter which way you spell it, backyards everywhere come to life with friends and family waiting to feast on the pleasures of summer.
Memorial Day weekend (in the United States) is one of the most popular barbecue occasions. Whatever the activity, the word "barbecue" usually brings smiles to people's faces and pleasant memories to their minds. Part of the appeal of barbecue is the diverse meanings it has for different people, with all of its regional and local variations.
Combine unsalted butter, garlic, and parsley (or cilantro) in a bowl. Mix until well blended. Allow to rest at least one hour before using.
Combine chile powder, garlic, cumin, cinnamon, cayenne pepper, sugar, and Worcestershire sauce in a small bowl and stir to form a paste.
Rub steaks on both sides with paste. Cover steaks and allow to marinate at least two hours, but not longer than two days.
Grill steaks over medium-high coals or over the fire in a ridged cast-iron pan.
For a rare steak, grill for five minutes on each side; add grilling time (in five-minute increments) for medium- and well-done steaks.
Top grilled steaks with garlic butter and serve warm with salt and pepper to taste.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 6, 1998
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