Dinner: Farmhouse Grilled Porterhouse

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.

Ingredients

2 heads garlic, cloves peeled (3/4 cup cloves)
2 tablespoons salt
1 tablespoon freshly ground pepper
1/4 cup chili powder
1/2 cup olive oil
10 3/4"-thick porterhouse or T-bone steaks (about 3/4 pound each)

Instructions

With motor running, drop garlic cloves 1 at a time into a food processor and finely chop. Add salt, pepper, chili powder, and oil and process until blended (bits of garlic will remain).
Coat steaks generously on both sides with paste and let stand about 30 minutes.
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
Oil grill rack, then grill steaks in 2 batches, turning once, covered only if using a gas grill, 2 minutes a side per batch for medium-rare. Let rest, loosely covered, 5-10 minutes.

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