Pale Ale Porterhouse
2 (1 1/2-inch) porterhouse steaks, about 2 lbs. each (at least choice grade)
1/2 t. kosher or other coarse salt
2 T. unsalted butter
1 C. pale ale or other ale-style beer, at room temperature
1-2 t. Worcestershire sauce
Generously sprinkle steaks with salt and let them sit covered at room temperature 30-45 minutes.
Melt butter in small saucepan over medium heat. Remove pan from heat, stir in beer and Worcestershire sauce and reserve mixture.
Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).
Keeping the smaller, more tender sections angled away from the hottest part of the fire, grill steaks uncovered 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 3-4 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times (more often if juice begins to form on surface). If grilling covered, sear both sides of meat first on high heat uncovered 2 1/2-3 minutes; finish cooking with cover on over medium heat 5-7 minutes, turning steaks once midway.
Transfer steaks to a platter and immediately top with equal amounts of beer-butter mixture. At the table, slide steaks from bones in thin strips and serve hot, making sure to spoon mingling meat juices, beer and butter on each portion.