The first thing someone is going to say when doing a reverse sear porterhouse steak is: WOW that color. Create that delicious tasting steak while wowing your guests with this Porterhouse Steak recipe. Don't be intimated by this luxury cut of meat. When done low and slow on your pellet grill, and then seared for beautiful grill marks and crispy charred pieces, you really can't go wrong. Stick around as I show you just how to smoke a porterhouse steak.
I like to go total smoke mode when starting a reverse sear porterhouse. Creating that red/pink exterior is the ultimate goal, plus the smoke-infused flavour is the best. After your desired internal temperature is reached, we crank up the heat and sear it - hence the reverse sear method mentioned.
WHAT IS REVERSE SEAR?
Reverse sear is when you first smoke a piece of meat low and slow on your pellet grill until your desired temperature is almost reached. Then seared hot and fast to seal in all the flavours. This gets you those amazing charred pieces and grill marks that everyone loves so much. Doing this for this porterhouse steak recipe is the best.
WHAT IS A PORTERHOUSE STEAK?
Is in a T-Bone shape with bone still attached. Unlike a typical T-Bone steak, porterhouse steaks are cut from the rear end of the short loin and have more tenderloin steak attached to one side.
WHAT TEMPERATURE DO YOU COOK A PORTERHOUSE STEAK TO?
A porterhouse steak is like any other cut of beef steak. You cook it to your desired liking. I like a medium-rare at an internal temperature of 135 degrees. It is tender and delicious. Since it is a great cut of beef, you really can do an internal temperature of how you prefer your steak. Guidelines below.
RARE: 120-130 Degrees F
MEDIUM RARE: 130-135 Degrees F
MEDIUM: 140-150 Degrees F
WHAT YOU'LL NEED
A PELLET GRILL
For this cook, I used my Pit Boss Grills Table Top Grill
PELLETS
I used the Competition Blend by Pit Boss Grills
SEA SALT
I used ZOE Olive Oil brand - Sea Salt
THERMOMETER I used by Thermopro handheld TP-17H Insta-read Meat Thermometer
THE PREP
For this beautiful porterhouse steak, we did a dry brine 24 hours in advance. To do so, generously coat your steak with sea salt (I used Zoe Olive oil Sea Salt), place it on a wire rack, and put it in your refrigerator uncovered. Once ready to grill, pat off any access salt. I did not use a rub for this particular cook, but you can if you like.
THE COOK
Preheat your grill to 180 degrees. We wanted to obtain amazing color and set this on ultimate smoke mode with our Pit Boss Grills Table Top pellet grill. We smoked this steak for approximately an hour or until an internal temperature of 120 degrees.
Once it gets to the temperature, remove your porterhouse steak, set it aside, turn your grill up to 450 degrees and slide your sear plate technology open to get ready to sear your steak. Once your fire is blazing, sear on both sides for approximately 1 minute. I like my steak medium rare and aim for an internal temperature of 130-135 degrees. Rest for a few minutes and enjoy.
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