Smoked and seared Porterhouse Steak! The perfect date night steak!

porterhouse steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner and more affordable, though less tender.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Introduce the porterhouse steaks and explain their characteristics.

Season the steaks with olive oil and lisa steak rub, ensuring to cover all sides and edges.

Let the seasoned steaks sit at room temperature for about 1.5 hours.

Prepare the smoker, setting it to a low temperature of about 235 degrees Fahrenheit.

Place the steaks on the smoker and insert a dot thermometer into the thickest part of the new york strip, avoiding the bone.

Smoke the steaks until they reach an internal temperature of 115 degrees Fahrenheit, which will take about 45 minutes.

Turn the steaks over halfway through smoking to ensure even cooking.

Once the steaks reach 115 degrees, remove them from the smoker and prepare the grill for high heat.

Flip the grill grates to the rails up position for searing.

Increase the grill temperature to 'riot mode' to reach about 700 degrees Fahrenheit.

Sear the steaks on the grill for a short time to achieve a nice crust and grill marks.

Prepare a compound butter by mixing roasted garlic, fresh thyme, salt, pepper, and lemon juice into softened unsalted butter, then wrap it in saran wrap and freeze it.

Serve the steak with the compound butter on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens