Smoked Porterhouse Steak with Bacon Tallow Butter

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

Prepare the drum smoker and stabilize it at 275°F.

Apply W sauce to the outside of the porterhouse steaks as a binder.

Season the steaks with swine lice prime beef rub and steak rub, ensuring to coat all sides.

Let the seasoned steaks rest for 20 minutes on the cutting board.

Prepare the smoker with royal oak lump charcoal and light it with tumbleweeds.

Insert a meat probe into the center of each steak to monitor internal temperature.

Place the steaks on the cooking grate of the smoker.

Cook the steaks until they reach an internal temperature of 100°F, then flip them over.

Continue cooking until the internal temperature reaches 118°F.

Baste the steaks with bacon tallow and allow flames to kiss the bottom of the steaks for searing.

Remove the steaks from the smoker at 128°F and let them rest for 7 minutes.

Mix leftover bacon tallow with half a stick of butter and season it with prime beef and steak rub.

Spoon the bacon tallow butter over the resting steaks to melt it.

Slice the steaks off the bone, starting with the fillet side and then the strip side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens