Smoked Porterhouse Steak
Ingredients
- 1 porterhouse steak, at least 1.5 inches thick
- 1 tbsp kosher salt
- freshly cracked black pepper, as desired
- 3 tbsp melted butter or olive oil
Instructions
- Rub the steak with the butter or oil, then rub the salt and pepper all over its surfaces
- Place the steaks into your smoker or grill once it has heated completely. Cook the steaks for 1 to 3 hours, testing every 20 minutes until the desired internal temperature is reached
- To finish the steaks, you’ll need to choose a searing method. A cast iron skillet on the stove or a gas grill will do the job quickly, with just two or three minutes needed per side to add some color. If your pellet smoker has a high setting, it can also put a finish on the steaks after about five minutes at the top temperature
Notes
Try setting the steaks up vertically with a smoker rack or metal skewers so that the thinner tenderloin side of the cut is held away from the heat source
*photo by Vaughanoblapski! licensed under CC BY-SA 2.0