Wellington County Dark Ale Coffee-Crusted Porterhouse with Roquefort Butter
I dont think I have ever made a recipe as amazing as this one! The amazing aroma of the steak paired with the sharp-tenderness of the butter is to die for! To be honest, I was originally skeptical of the idea of a coffee infused steak. Since when does the liquid that compliments my daily breakfast go with a AAA grade piece of meat? However, this recipe has lead to one of the most amazing meals I have ever made. All I can say is that you haven't lived until you've given this a shot. The porterhouse steaks were subbed with some top quality rib-eye steaks and were also accompanied by cedar planked mashed potatos and a vinaigrette style caesar salad.
Wellington County Dark Ale Coffee-Crusted Porterhouse
4 porterhouse steaks (24 oz/750 g each)
1/2 cupcoffee rub (125 mL)
3 bottleWellington County Dark Ale (12 oz/341 mL each)