Traeger Smoked Porterhouse Steak Recipe »
step 1. Prepare drum smoker for indirect cooking at 275 degrees F (140 degrees C) using lump charcoal for fuel. step 2. Drizzle each side of the Porterhouse Steaks (2) with Olive Oil (2 Tbsp) to lightly coat and season with a layer of Beef Seasoning (2 Tbsp) followed by the Steak Spice Rub (2 Tbsp). Allow the steaks to rest at room temperature.
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Brush the mixture on both sides of the steaks. Season both sides of steak with Traeger Prime Rib Rub. 3. Insert the probe horizontally into the center of the steak, avoiding any bones and large pockets of fat, if possible. Place the steaks directly on the grill grates, close the lid, and smoke for 30 minutes. 225 ˚F / 107 ˚C.
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Instructions. Take the steak out of the fridge 30 minutes prior to grilling. Set your grill up with one side direct heat and one side indirect. Get your grill up to a temp of 200-250°F. Season the steak with salt and pepper on both sides. Place the steak on the indirect side of the grill.
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Then flip to a new side of the plan for another 30 seconds. Repeat this process twice for a total sear time of 1 minute on each side. Take your pan off the heat and take the steak off the pan to rest. Allow the cast iron skillet to cool for around 2 minutes. Once cooled, add a pat of unsalted butter (2 Tablespoons).
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Traeger Smoked Porterhouse Steak. serves 2-3 people. Total time: 40 min. Prep time: 10 min. Pellet type: Blend. Smoke temp: 225 degrees. Internal temp: 135 degrees. Home / Pellet Smoker Recipes / Traeger Smoked Porterhouse Steak. When you think the king of steaks many immediately think of the porterhouse steak.
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Instructions. Season porterhouse steaks with Big Poppa Smokers Cash Cow on both sides and allow 10-15 minutes for seasoning to penetrate meat. Prepare grill for high heat grilling at 450-500 degrees. Grill Grates are optional but will help steak cook evenly and produce better grill marks. Season porterhouse steaks with Killer Hogs Steak Rub on.
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Add the wood chips and preheat your smoker to a temperature of 225 °F (107 °C). Using your spatula or tongs, carefully place your steak on the lower side of the grill, cover, and let it cook for about 1 hour and 45 minutes. Remove your porterhouse from the grill and transfer it to a baking sheet covered with foil to keep warm.
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Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain. Preheat a grill to very low and prepare for indirect cooking: On.
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Smoking a whole porterhouse steak takes this already delicious cut of meat to new heights. The combination of smoky flavors and tender juiciness makes it a true delight for steak lovers. By following the steps outlined in this article, you can create a mouthwatering smoked porterhouse steak that will impress your family and friends.
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• 5 lb porterhouse steak • 2 tbsp mayo • The go to seasoning blend • Potato slayer seasoning blend • 1.5 lbs carrots, peeled and sliced • 1.5 lbs golden potatoes, peeled and cut into chunks • 2 tbsp butter • Hickory chunks for smoke flavor
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Tips for Making the Best Smoked Porterhouse Steak. Aside from size, you'll also want to consider the grade of the meat. For the Porterhouse steak, Prime or Choice grade meats will offer the most marbling and therefore the best results. Dry-aged steaks are a good choice as well since they'll hold more of their moisture through the smoking.
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Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime.
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On a Traeger, you can give a porterhouse a hint of smoke. Preheat your Traeger to 225 degrees Fahrenheit, then smoke the steak for 30 minutes. Remove the steak, then turn the Traeger up to 500 degrees. Place the steak back on the grill and cook for 2 to 3 minutes per side, until the internal temperature of the steak reaches 135 degrees for.
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To sear a porterhouse steak after smoking it, heat a cast iron pan over high heat with avocado oil and sear the steak for 2 minutes on each side. Add butter, garlic, and herbs for the last minute of searing. The Smoked Porterhouse Steak is a thick cut of steak that covered with salt and pepper then smoked to perfection.
Traeger Smoked Porterhouse Steak Recipes »
2. Combine the butter, Worcestershire sauce, and mustard and whisk until smooth. Brush mixture on both sides of the steaks. Season both sides of steak with Traeger Coffee Rub. 3. Arrange the steaks on the grill grate and Smoke for 30 minutes. With tongs, transfer the steaks to a platter. 180 ˚F / 82 ˚C. 00:30.
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The Directions. 1. Preheat your smoker to 225F degrees. For your wood chips or pellets, use whichever flavor you like best for this smoking technique. Use a smoke tube for even more smoky flavor. 2. Apply your dry rub to all sides of porterhouse steak. Allow the rub to adhere to the meat for 10 minutes. 3.
