Steak is always fun to grill and good to eat. I decided to do something a little different with this recipe and add some roasted poblano peppers to the mix. Combined with some of my spices and cooked on the Goldens’ Cast Iron Cooker to get some smokey goodness in there, it’s going to be a big hit.

Poblano Porterhouse Steak | Heath Riles BBQ

I’m keeping this recipe simple and easy today, staying with traditional spices for my porterhouse. The only curveball I’m throwing is with the roasted poblano peppers to give the meat a zing of flavor you don’t always find with a steak. Let’s get started!

The Ingredients

Certified Angus Beef Porterhouse steak. I picked this one up at my local grocery store.

Poblano peppers. Their smoky, flavorful texture and taste is appealing with steak.

Duck Fat spray. Full of flavor and savory taste, it makes a great binder.

Heath Riles BBQ Simple Citrus Rub. With salt, pepper, garlic, and zesty juices, this rub powers up the flavor on anything it’s added to.

Heath Riles BBQ Garlic Jalapeño Rub. For savory tastes with a little heat in every bit, this is the rub that delivers every time.

The Equipment Setup

I grilled this dish on my Goldens’ Cast Iron Cooker using Royal Oak Charcoal and Royal Oak Tumbleweeds.

The Process for Making My Poblano Porterhouse Steak

I uploaded a video of me making this recipe to my Youtube channel if you’d like to follow along.

Pre-heat the grill. My Goldens’ Cast Iron Cooker was fired up to a scorching 510 degrees F, with the vents about two-thirds of the way open.
Lay out the steak and peppers. This steak is a beauty. I laid it out on a pan and dried it off so it was ready to be prepped for cooking. I laid my poblano peppers beside it.
Spray on the binder. Aiming to add a bit more flavor to the crust, I decided to use Duck Fat Spray as my binder today. I sprayed it on both sides of the meat, making sure to get all the edges, giving the poblano peppers a few sprays for good measure.
Spice it up. Grabbing my Citrus Rub first, I laid a good coating of it on the steak and the poblanos for extra taste and a little acidity. I followed it with a layer of my Garlic Jalapeño Rub for extra savoriness and a punch of heat. There was a thick layer of spices on the steak, but it didn’t worry me because I knew most of it would cook off while it was grilling.
I let the spices set and sweat in for a few minutes. Throw the steak on the grill. First, I sprayed my grates with Duck Fat Spray to keep the steak from sticking. With the high heat, I knew this would be a short cook time. I placed the steak on first, shut the lid, and let it cook for about 90 seconds, then opened it up and flipped the steak. I kept flipping my steak every minute and a half to make sure it evenly cooked.
Grill the poblano peppers. Once the steak had been cooking for about 3 minutes, I added the whole poblano peppers to the grill. I kept the every 90-second flip going until the steak hit an internal temperature of 124 degrees F.
Remove from heat. After a cook time of 8 and a half minutes, I pulled the porterhouse and poblano peppers off the grill and let them rest.
Rest and taste. I let the Porterhouse rest and the poblanos cool down, then sliced the steak up and had a piece.

The Results

It was damn good! The Porterhouse was a perfect medium rare. It had beautiful grill marks, a good char, sliced like butter, and had juices all through the meat. The flavors were an ideal mix of steak, spices, and smoke from the grill. Absolutely mouthwatering, ya’ll.

Serving Suggestions for Poblano Porterhouse

I recommend serving 6-8 ounces of steak with one roasted poblano pepper for an outstanding meal.

Storing Leftovers

Slice up any leftovers and store them in an airtight bowl in the fridge. You can use them for sandwiches, tacos, or eat it out of the bowl (I don’t judge) for up to 3 days.