Name: Caveman Porterhouse with Poblano Pan-Fry
Yield: 4 Servings
Ingredients: 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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