Traeger Smoked Porterhouse Food

TRAEGER SMOKED PORTERHOUSE STEAK

Steps:

• Prepare your steaks by adding both the salt and pepper to both sides
• Prepare smoker to reach 225 degrees F.
• Place porterhouse on smoker and bring up to 120 (or desired temp)
• Brush olive oil on porterhouse before placing on HOT grill to seer
• Remove steak after seering and let rest for 5-10 minutes.

SMOKED PORTERHOUSE STEAK RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, Set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• 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.
• Arrange the steaks on the grill grate and Smoke for 30 minutes. With tongs, transfer the steaks to a platter.
• Increase temperature to High and preheat. For optimal results, set to 500℉ if available. Again, brush the steaks with the butter-Worcestershire mixture.
• When the grill comes to temperature, return the steaks to the grill grate and cook to desired doneness. For medium rare, cook to internal temperature of 135℉ for medium-well, add several additional minutes per side. Let steaks rest 5 minutes before serving. Enjoy!

HICKORY-SMOKED PORTERHOUSE STEAKS

Steps:

• About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
• Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. 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 a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
• Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
• Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
• Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.