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The Perfect Porterhouse Steak

Cook Time 120 Minutes

Serves 4

Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt or one of our perfect spice blends as soon as it comes out of the fridge.

 

Heat a grill or smoker to 250°F. Add the steak to the grill and cook until 125°F, about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Here you can rest the steak for 30 minutes to an hour before searing and serving, just tent loosely with foil while resting. Sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.

 

For serving, you’ll cut the bone into two pieces — strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and top each side with a generous slice of the Mâitre d’Butter.
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Porterhouse Steak

The Perfect Porterhouse Steak

Author Mark & Fey
Print Pin
Keyword Beef, Porterhouse, Spiceology, Steak
Cook Time 2 hours
Servings 4

Ingredients

  • 1 2-inch thick porterhouse steak, at least 2 pounds total
  • Salt Pepper + Three Chiles Spice Blend from Spiceology

Instructions

  • Remove the porterhouse steak from the fridge at least an hour before cooking. Season the steak liberally with the salt or one of our perfect spice blends as soon as it comes out of the fridge.
  • Heat a grill or smoker to 250°F. Add the steak to the grill and cook until 125°F, about 90 minutes. When it reaches temp, remove the steak from the grill and then increase the grill to high. Here you can rest the steak for 30 minutes to an hour before searing and serving, just tent loosely with foil while resting. Sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes.
  • For serving, you’ll cut the bone into two pieces — strip steak and filet mignon. Use a sharp knife to remove the steaks by cutting along the bone on each side. Slice each steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and top each side with a generous slice of the Mâitre d’Butter.