Bon Appétit Magazine: July Cover Recipe

Caveman Porterhouse with Poblano Pan-Fry

Rating: 4.5 out of 5 (tasty & dramatic!)

Initial Thoughts:
Holy Crap.

The Test:
When it comes to steaks Mr. Spock and I tend to be fillet/rib eye type people, and in fact prior to testing this recipe neither one of us had ever had a porterhouse cut. Being food geeks, we immediately became fascinated by the gigantic hunk of meat the butcher handed over to us.

The porterhouse cut consists of a T-shaped bone with meat on either side, the larger side from the strip loin and the smaller side from the tenderloin. While similar to the T-bone cut, porterhouse steaks differ in that they contain a larger section of tenderloin (and are therefore more expensive).

Because it was just the four of us, we opted for just one (rather than four) 1 ¼ inch-thick porterhouse steak which ended up being more than enough for us and the kids. I must admit it felt almost sacrilegious to just throw such a gorgeous (not to mention expensive!) steak directly on the coals. This technique is called a ‘dirty steak’. Apparently US President Dwight Eisenhower was a fan of having his steaks cooked in this manner.

WARNING: be careful when removing the cast iron skillet with pepper mixture off of the coals… we burnt a hole through a welder’s glove!

The Results:
Right off the bat this recipe scored points with Mr. Spock as it requires the use of a charcoal BBQ…the only way to BBQ in our household. My hubby has always been partial to charcoal over gas, and even back when we moved into our first apartment he had a little hibachi which we lived off during our kitchen reno. The flavour from charcoal is incredible, and over the years Mr. Spock has truly mastered the technique of perfect grilling.

Amazingly enough there was hardly any ash to brush off when we removed the steak from the coals.  And the flavour? Oh my the flavour! Delicious. The steak was cooked perfectly and the pepper mixture was a wonderful addition. The cilantro was an unexpected yet welcome taste, giving the dish a real southwest flair. We have made the peppers subsequent to testing this recipe; they make a wonderful addition for fajitas.

I am so happy that this dish was chosen as a cover recipe as I doubt I would have attempted it otherwise. Well done Bon Appétit – it’s a keeper!

(For a copy of July’s cover recipe, please click here)

As part of my culinary new years resolutions, I have committed to creating each month’s cover recipe from Bon Appétit Magazine. Inspired by a New York restaurant owner who has been making the magazine’s cover recipes each month for the last 25 years, I decided to attempt to do the same while blogging about my monthly experiences along the way.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Bon Appétit and get cooking. Be sure to send your comments and photos to

Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle—cooking, dining, travel, entertaining, shopping and design. For more information please visit