what's up you guys it's susie from HeyGrillHey.com and today i am privileged to be cooking the queen
bee of beef steaks that's right a porterhouse steak we're gonna reverse sear this using the
smoker and a cast iron skillet to a beautiful rosy medium rare i can't wait let's do it
let's start with a little bit of meat education here so that you are a more confident consumer
when you head to the meat counter you know exactly what you're buying because
this is like a celebration steak and you want to have everything that you need before you get
started so let's talk about what you're getting when you go to your butcher counter i have two
steaks here not both of them are porterhouse one is a porterhouse and one is a t-bone now they're
both cut from the same primal piece of beef the short loin however they're cut from different
portions the porterhouse is cut further back the t-bone is cut closer to the front and so they have
different portions of tenderloin attached now a porterhouse is made up of a strip steak attached
to a tenderloin t-bone is exactly the same but the tenderloin you can see how tiny this fillet is for
a porterhouse steak to be called a porterhouse and not a t-bone the tenderloin portion here has to be
at least one and a quarter inches thick that means none of this tiny little tenderloin portion over
here a nice beefy thick tenderloin porterhouses are also cut generally a little bit thicker
they're about an inch and a half thick and this guy comes in at a whopping 24 ounces this is a
two-person steak in my opinion perfect for maybe valentine's day or anniversary dinner
you know you get the new york strip side for you and then your dainty husband gets
the filet portion right or vice versa or you could each have a little bit of both
either way this is a steak aimed to please and perfect for you know a romantic dinner together
you also want to look for marbling when you're picking out your porterhouse steak you want a
really rosy red color in the meat itself and then you want beautiful white flecks of fat marbled
throughout the meat that's going to be flavor that's going to be moisture and that's going to
be tenderness so the more flaky fat the better seasoning super simple you could go as simple
as salt and pepper here i'm going to be seasoning my porterhouse with my beef seasoning it is a salt
and pepper based seasoning has some little extras in there for but it will complement the beef
and not overwhelm it because we want to taste the meat right just give that a light dusting
and then press it into the meat with your hands
you can dry brine these steaks that means get your seasoning on there and then let it sit in
the refrigerator uncovered on a plate preferably on a rack so that you can circulate the air all
the way around the meat and then i like to let mine sit for at least an hour per pound this is
a one and a half pound steak so this would be 90 minutes uncovered in the fridge to dry brine
if that's what you want to do otherwise like me i'm just going to go straight on the grill here
i think the seasoning provides plenty of flavor we're going to get it in the smoke
we're going to sear it it's going to be delicious okay might as well cook that
table while we're at it huh might as well cook the t-bone while we're at it
okay steaks are seasoned i'm gonna get these onto my smoker i have it preheated to 225 degrees
i love oak with steak but truly any wood that you've got in your smoker would be delicious
with these now we're going to be using a process called the reverse sear method
225 low temperature is going to slowly raise the internal temperature of our steaks add that
yummy smoke flavor and then we're going to hot and fast sear at the end these are going to be in the
smoker for about one hour but you want to keep an eye on temperatures using an internal thermometer
and pull your steaks off when they're about 10 degrees away from where you want it to finish
for example if you want to finish with a rare steak at 125 you're gonna be cooking your steak on
your smoker until it's to 115. for medium rare you want to cook it to 125 so that we can finish it at
135 and so and so forth upwards but just don't go there pull it off at 125 for medium rare okay
our porterhouse and t-bone steaks have been smoking for about 30 minutes i'm just gonna
give them a quick flip because i'm cooking these on a pellet smoker
the heat source is at the bottom giving them a quick flip will just ensure a more even cook
our porterhouse steak has been on for just about an hour it's time to check our temperatures
and then get ready to sear
steaks are at 125 exactly where we want them right now they are rare but we are going to take them to
medium rare these last 10 degrees in our cast iron scope so i have one preheating 12 inches
over a medium high heat i'm just gonna drizzle into the pan four tablespoons of avocado oil
this is really high heat cooking oil it'll give us a beautiful crispy sear without anything burning
once our oil starts to shimmer on top it's nice and preheated
we need to grab our steak and add it to the pan
i'm also going to add in two cloves of garlic and two sprigs of thyme and the secret here is to not
touch this steak do not move it for the next two minutes let that crust really develop on the
outside
two minutes in the steak is ready to
flip
now we're gonna add in a little bit more flavor i've got two tape
pork or four tablespoons of butter i'm gonna add it to the pan i'm gonna use my spoon and
i'm gonna baste the top of the steak with the butter the thyme the garlic and then
i'm gonna keep checking the temperature and pull it off when it gets to about 130 to 135 degrees
so
steaks are seared and beautiful now we just need to let them rest for about 10 minutes
or so before we slice them off of the bone into individual slices and then if you are somebody
that loves the people you're feeding like i imagine you are you can arrange your steaks
on the bone in the cast iron skillet with all that garlicky tiny butter a little extra drizzle on top
it'll keep them nice and warm my mouth's already watering waiting for these to rest might kill me
we're gonna call that 10 minutes i think it was close just take a knife a sharp knife and run it
along where you can see the visible bones just to remove this strip steak and then remove the fillet
you're not going to be able to get all of the meat off the bone here and i actually think that
is fantastic because if you serve these sliced steaks with the bone that means somebody gets to
pick up those bone pieces and gnaw all of that juicy smoky meat off of it
there's something very carnivorous about it very satisfying
wow that pan is still warm
nestle in that thyme the fried garlic grab your spoon top with some more of that yummy butter
and then i say sprinkle with just a little extra salt on top
any of your favorite flaky sea salt will do i'm going to use some of my smoked salt
and that is a treat fit to share with a loved one
speaking of i think i'm going to bring in my loved one taste test todd everybody
oh you're going to hand the camera off yeah come on you're going to eat some
hey baby what you got a porterhouse steak because i love you so strip fillet or the bone in the
middle okay i'm gonna go with this little piece of fillet right here because it looks super juicy
fillet fillet me we're using our fingers because we live here romance or something cheers features
i'm still good so tender so tender you get all of the smoky flavor from that first hour
in the smoker you can catch that those little pieces of fried thyme on top and that garlicky
butter in between every piece that's what i was gonna say took the words right out of his mouth
all right we're gonna keep eating i hope you guys give this recipe a try at home make a beautiful
porterhouse steak for a special occasion or a tuesday we don't need a reason okay we don't need
a reason when you do snap a photo use the hashtag #heygrillhey when you post it online that way todd
and i can see it and cheer you on your journey to becoming a backyard bbq hero see you next time