A smoked and flame-seared porterhouse steak took center stage at our cookout on a gloriously sunny spring day. In the 1960s, we might call the experience mind-altering—but who knew beef could deliver the same effect? With a smoker and a natural gas grill capable of intense heat, it opens a new world of possibilities.
We started the afternoon with shrimp cocktail and a crisp wedge salad before serving the steak. Sautéed mushrooms, in a rich red wine reduction and fresh asparagus topped with creamy hollandaise rounded out the main course. Dessert was the perfect finale, a luscious coconut cream cake, my favorite, thoughtfully made by my daughter-in-law.
Smoked and flame seared porterhouse is a perennial favorite and offers the best of both worlds. One impressive cut includes both a tender filet and a flavorful strip steak. Of course, sharing can spark some friendly debate over which side is better and sparring over who gets what. In our case, it’s easy. I always let my spouse claim the filet, her favorite, knowing she’ll graciously share a bite. Besides, every “experienced” husband knows, happy wife, happy life!
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Smoked and Flame Seared Porterhouse Steak
A 2-1/2 pound prime black angus porterhouse steak, smoked and seared over live fire
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 2
Ingredients
- (1) 2-1/2″ thick, 2-1/2 lb black angus prime porterhouse steak – for two
- Sea salt
- Freshly ground black pepper
Instructions
- Bring the steak near room temperature, about an hour and meanwhile bring your smoker up to temp between 135 and 150 degrees using oak or mesquite wood
- Pat the steak dry with paper towels and season generously with salt and pepper
- When the smoker reaches a stable temp, smoke the steak for 25-30 minutes
- While smoking the steak, bring your gas grill up to temp at the highest heat possible
- Transfer the steak to the gas grill and sear for 5 or more minutes a side to achieve the perfect char on the outside
- Check the internal temp with an instant read thermometer, 125 for rare , 135 -medium rare, or 145 for medium. I recommend medium rare for the best flavor
- Remove from the grill and let it rest covered in aluminum foil for 5-10 minutes before carving. It will continue to cook and the internal temp will rise about 5 more degrees. Resting allows the juices to re-incorporate into the meat