Lost Souls & Midian

I so wish I could try this...

2 (1 1/2-inch) unicorn steaks, porterhouse cut, about 2 lbs. each
1/2 teaspoons sea or other coarse salt
2 tablespoons of unsalted butter
1 cup of ale
1-2 teaspoons Worcestershire sauce

Generously sprinkle the unicorn steaks with salt and let them sit covered at room temperature 30-45 minutes.

Melt the butter in small saucepan over medium heat. Remove pan from heat, stir in the ale 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 of unicorn meat angled away from the hottest part of the fire, grill the unicorn steaks uncovered 2 1/2 to 3 minutes per side. Move the unicorn 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 the unicorn 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 the unicorn steaks to a platter and immediately top with equal amounts of ale/butter mixture. At the table, slide the unicorn steaks from bones in thin strips and serve hot, making sure to spoon mingling meat juices, ale and butter on each portion.