Name: Caveman Porterhouse with Poblano Pan-Fry
Yield: Makes 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 2 x 1/4-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; Ingredient info: Fresh poblano chiles (often called pasillas) are available at some supermarkets and at Latin markets.; Test-kitchen tip: Hardwood lump charcoal is made from pure wood (with no additives or fillers). As the name suggests, this type of charcoal comes in irregularly shaped lumps, unlike the uniformly shaped charcoal briquettes. Look for hardwood lump charcoal at natural foods stores, grill shops, and online at sites such as kindlin.com and wickedgoodcharcoal.com.; 12-inch-diameter cast-iron skillet; Kettle-style charcoal grill; Natural-bristle pastry brush

Image may contain Food Dish Meal Steak and Platter

Caveman Porterhouse with Poblano Pan-FryHans Gissinger

An homage to the prehistoric pitmasters: giant steaks cooked directly on hot coals. This method gives you a steak that's moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.