Reverse Sear Porterhouse Recipe

No ratings yet

Reverse Sear Porterhouse Recipe

Reverse sear porterhouse steak smoked at 225°F and finished in cast iron for a rich crust and juicy center. An easy, steakhouse-style dinner perfect for weeknights or special occasions!

Prep Time15

Cook Time45

Resting Time10

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Calories: 521kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

1 Porterhouse Steak about 2 inches thick
2 tablespoons Soul Dust seasoning
2 tablespoons unsalted butter
2 cloves garlic smashed

Instructions

Preheat the smoker to 225℉
Seasoned room temperature Porterhouse on all sides with Soul Dust. Let the steak sit for 10-15 minutes.
Place the Porterhouse on the smoker and cook at 225℉ until it reaches an internal temperature of 115℉. Remove the porterhouse from the smoker and let it rest
In a heavy bottomed skillet over medium high heat, melt the butter. Once the butter is melted and bubbling reduce the heat to medium and add in the Porterhouse.
Toss in the smashed garlic and start basting the steak, about 1-2 minutes per side until a crust forms and you have reached 10 degrees lower than your desired doneness.
Remove the Porterhouse to a wire rack line baking sheet and pour the melted butter and garlic over the top.
Slice the strip steak and the filet from the bone. Cut into strips to the desired thickness. Serve as individual steaks or on a platter with the bone.

Notes

If using the indirect method on a grill, add in a few chunks of your favorite smoking wood and place the steak on the indirect side. Flip the porterhouse halfway through cooking to ensure even cooking. Place the vent on the lid over the porterhouse to ensure airflow.
If cooking on a grill, remove the lid and allow the coals to get really hot. Sear the steak over the coals for 1-2 minutes per side, flipping continuously until desired doneness. Drizzle melted garlic butter over the steak while it is searing.

Nutrition