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Caveman Porterhouse with Poblano Pan-Fry

Caveman Porterhouse with Poblano Pan-Fry Recipe

  • 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 2x1/4-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
  • 12-inch-diameter cast-iron skillet
  • Kettle-style charcoal grill
  • Natural-bristle pastry brush
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