A 2-1/2 pound prime black angus porterhouse steak, smoked and seared over live fire
Author:TJ
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