Name: Caveman Porterhouse with Poblano Pan-Fry
Yield: Makes 4 servings
Ingredients: Hardwood lump charcoal (not briquettes); 4 1 1/4-inch-thick porterhouse steaks or New York strip steaks (each about 16 ounces); Coarse sea salt; Coarsely cracked whole black peppercorns; 1/3 cup extra-virgin olive oil; 2 fresh poblano chiles, seeded, cut into 2 x 1/4-inch strips; 2 red bell peppers, cut into strips; 1 yellow bell pepper, cut into strips; 1 cup coarsely chopped fresh cilantro; 2 large shallots, thinly sliced; Ingredient info: Fresh poblano chiles (often called pasillas) are available at some supermarkets and at Latin markets.; Test-kitchen tip: Hardwood lump charcoal is made from pure wood (with no additives or fillers). As the name suggests, this type of charcoal comes in irregularly shaped lumps, unlike the uniformly shaped charcoal briquettes. Look for hardwood lump charcoal at natural foods stores, grill shops, and online at sites such as kindlin.com and wickedgoodcharcoal.com.; 12-inch-diameter cast-iron skillet; Kettle-style charcoal grill; Natural-bristle pastry brush

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Caveman Porterhouse with Poblano Pan-FryHans Gissinger

An homage to the prehistoric pitmasters: giant steaks cooked directly on hot coals. This method gives you a steak that's moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal.

Recipe notes

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