Smoked and Seared Porterhouse Steak
For the Porterhouse Steak
- 1 (48 - 64 ounce) porterhouse steak
- 3 tablespoons kosher salt
- 3 tablespoons black pepper
- 1 tablespoon granulated garlic
- 2 teaspoons granulated onion
- 1 teaspoon dried dill
- 1 teaspoon hot pepper flakes
- 6-10 sprigs fresh thyme
- apple wood chips
Combine salt, pepper, garlic, onion, dill and hot pepper flakes in a small bowl. Season steaks on all sides with the seasoning blend and let sit at room temperature for 20 minutes.
Meanwhile, fill a smoker box with wood chips and place 6 to 10 sprigs of fresh thyme on top of the wood chips. Place smoker box on top of cool grill grates. Preheat your grill to 550°F.
Once the wood chips start to smoke, reduce the grill’s temperature to 350°F.
Hot TipLeave the lid open for a few minutes to decrease grill temperature more quickly.
Place steak on the top cooking rack of your grill directly above the smoker box and close the lid. Cook until the internal temperature reaches 105°F on an instant-read thermometer, about 20 to 30 minutes.
Once the steak has reached 105°F, remove from the grill and set aside.
Increase grill temperature to 550°F.
Place the steak on the main grill grate and cook to desired doneness, about 2 to 4 minutes per side.
Hot TipRare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well 150°F | Well 160°F
Remove steak from the grill and let rest at room temperature for 8 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Leave the lid open for a few minutes to decrease grill temperature more quickly. Slice and divide into 4 to 6 servings to serve with Grilled Hasselback Potatoes.
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