Porterhouse SteakA Porterhouse Steak is a man steak. It’s cut from the short loin of the primal and contains both the New York Strip and the Filet. So you get two steaks for one – plus a big ol’ bone to gnaw on! Cooking a Porterhouse Steak isn’t different that any other steak – you just need some good, high heat and a few seasonings. For this cook, I decided to see how a pellet grill can sear a big ol’ steak…. And to be fair, I cooked the same steak side-by-side on a propane grill. I fired up my Traeger Pro 780 to the max temperature – 450 degrees – and placed a set of extra Grill Grates right on top. These GrillGrates just happened to fit perfect… got lucky on that one! Then I fired up my Weber Genesis gas grill and held it right at the same temp. I used my GrillGrates from my PK Grill and they worked perfectly for this experiment. Each steak was seasoned with a medium coat of Big Poppa Smokers Cash Cow – which is a great first stage beef rub. I let the seasoning start working on these steaks while the grills came up to temp… it took about 10-15 minutes. Then, right before I was ready to cook, I hit both steaks with my Killer Hogs Steak Rub for a little extra flavor and texture. Both steaks went on the grill at the same time and cooked for 4 minutes each side – giving a twist half way through for those cross-hatch marks. TIP: Be sure to press down lightly on your Porterhouse Steaks (especially around the bone) to you get good surface contact and have defined grill marks. After 4 minutes, I flipped each steak and repeated the same process. You want to be sure to check the internal temps so you get the exact doneness your looking for. I like to use my Thermoworks Thermapen – and I pull them around 125 internal and except them to carryover to a perfect medium rare. After about 8 minutes both steaks on both grills were done. And instead of adding my steak butter to the top, I placed 2 pats of steak butter on a platter and set my hot steak – straight from the grill – directly on top. As the steaks rested, it melted the butter and mixed with all the steak drippings to what I’m calling my “Delicious Steak Dipping Sauce”. After the rest, I poured the butter in a small bowl for serving and cut each steak up! The Weber steak had some great grill marks, but you could really pick up an extra smoky flavor on the Traeger steak. Both steaks were great – but I had to give it to the Traeger Steak as the better tasting one. These pellet smokers aren’t just for cooking low and slow – you can fire them up and sear at high temps. I wouldn’t even be scared to use them in a Steak Contest! But if you are cooking a steak, don’t forget the GrillGrates – they make all the difference in the appearance of a great Porterhouse Steak. Print
- 2 24oz porterhouse steaks
- Big Poppa Smokers Cash Cow
- Killer Hogs Steak Rub
- Steak Butter *recipe below
- – 1 Stick of Butter (room temperature)
- – 2-3 Cloves Roasted Garlic (smashed)
- – ½ Tablespoon Shallot (minced)
- – ½ tea fresh Thyme (chopped fine)
- – ½ teaspoon fresh Sage (chopped fine)
- – ½ teaspoon fresh Rosemary (chopped fine)
- – 1 teaspoon Kosher Salt
- – ½ teaspoon Cracked Black Pepper
- Season porterhouse steaks with Big Poppa Smokers Cash Cow on both sides and allow 10-15 minutes for seasoning to penetrate meat.
- Prepare grill for high heat grilling at 450-500 degrees. Grill Grates are optional but will help steak cook evenly and produce better grill marks.
- Season porterhouse steaks with Killer Hogs Steak Rub on both sides.
- Place steaks directly on grill and lightly press down to ensure good contact.
- Grill steaks for 4 minutes each side – rotating half way through to produce crosshatch marks.
- Flip steaks and repeat same process.
- Using a probe thermometer check the internal temperature and Remove steaks from grill when they have reached the desired doneness.
- Place 2 pats of Steak Butter on platter and set finished steak directly on top for a 10 – 15 minute rest.
- Place steak on cutting board and pour the remaining Steak Butter Dipping Sauce into a small bowl and serve.