Reverse Seared PORTERHOUSE STEAK on the SMOKER!! BEAUTIFUL! | How To

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

porterhouse steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin offers a leaner option at a lower price.

Introduce the porterhouse steak and t-bone steak, explaining the differences between them.

Season the porterhouse steak with beef seasoning, which is salt and pepper based, and press it into the meat.

Optionally dry brine the steak by letting it sit uncovered in the refrigerator for 90 minutes.

Preheat the smoker to 225°F.

Place the seasoned porterhouse steak on the smoker and cook for about 1 hour, monitoring the internal temperature.

Flip the steaks halfway through the smoking process for even cooking.

Check the internal temperature of the steak after 1 hour; it should be at 125°F for medium rare.

Preheat a 12-inch cast iron skillet over medium-high heat and add 4 tablespoons of avocado oil.

Once the oil is shimmering, add the steak to the pan along with 2 cloves of garlic and 2 sprigs of thyme, and do not move the steak for 2 minutes.

After 2 minutes, flip the steak and add 4 tablespoons of butter to the pan, basting the steak with the melted butter, garlic, and thyme.

Monitor the steak's internal temperature and remove it from the skillet when it reaches 130-135°F.

Let the steak rest for about 10 minutes before slicing.

Slice the steak off the bone into individual pieces, leaving some meat on the bone for serving.

Arrange the sliced steak in the cast iron skillet, drizzle with garlic thyme butter, and sprinkle with flaky sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens