Hickory Smoked Porterhouse Steaks Food

PASTRAMI-SPICED PORTERHOUSE STEAKS

Steps:

• Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Lightly oil the grates.
• Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
• Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.

SLOW-SMOKED PORTERHOUSE STEAKS RECIPE

Steps:

• Season steaks generously with salt and pepper on all sides, including edges. Stack steaks on a wooden cutting board, then insert 3 or 4 metal skewers through both steaks to secure them. Turn them on their sides, and spread them out on the skewers. They should stand on their edges without falling.
• Light 8 coals using a chimney starter. Place all the way on one edge of the coal grate in a charcoal grill. Alternatively, set one set of burners on a gas grill to low. Place 2 wood chunks on top of coals, add cooking grate, and place steaks on cooking grate with tenderloins facing upwards and bones pointing towards the coals (see photograph).
• Cover grill and set top and bottom vents to 3/4 closed. Position top vents over steaks. Cook, adding up to 8 more coals and remaining wood chunks to keep temperature under the grill at around 175 to 200°F (79 to 93°C). Monitor internal temperature of the steaks regularly and cook until steaks register 110 to 115°F (43 to 46°C) for medium-rare or 120°F (49°C) for medium, 1 1/2 to 2 hours. Remove steaks from grill and set aside on a cutting board.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
• Place steaks directly over hot side of grill. Cover and cook for 45 seconds. Flip steaks, cover, and cook for 45 seconds longer (steaks should be well charred on both sides). Remove to a cutting board, carve, and serve.

HICKORY SMOKED NEW YORK STEAKS

Steps:

• Combine chili powder, sugar and garlic in a bowl. Add olive oil and combine to paste-like consistency. Rub chili powder mixture into both sides of each steak.
• Heat one side of the grill and add hickory chips (or wood of your preference). When coals are hot, place steaks on grill so they are away from fire and not directly over heat. Grill for 8 minutes, turning once.
• Place hickory chips to the side (or remove, if possible). Or heat other side of grill, omitting hickory chips.
• Finish by grilling steaks for another 4 minutes each side (or to desired doneness) directly over flame, without hickory chips.

PERFECT PORTERHOUSE STEAK

Steps:

• Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.