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Porterhouse Steak Recipe


  • 2 24oz porterhouse steaks
  • Big Poppa Smokers Cash Cow
  • Killer Hogs Steak Rub
  • Steak Butter *recipe below

Steak Butter

  • – 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


  1. Season porterhouse steaks with Big Poppa Smokers Cash Cow on both sides and allow 10-15 minutes for seasoning to penetrate meat.
  2. 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.
  3. Season porterhouse steaks with Killer Hogs Steak Rub on both sides.
  4. Place steaks directly on grill and lightly press down to ensure good contact.
  5. Grill steaks for 4 minutes each side – rotating half way through to produce crosshatch marks.
  6. Flip steaks and repeat same process.
  7. Using a probe thermometer check the internal temperature and Remove steaks from grill when they have reached the desired doneness.
  8. Place 2 pats of Steak Butter on platter and set finished steak directly on top for a 10 – 15 minute rest.
  9. Place steak on cutting board and pour the remaining Steak Butter Dipping Sauce into a small bowl and serve.
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