Smoked Porterhouse with Garlic and Chive Bacon Butter on the Drum Smoker

porterhouse steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner and less expensive, though it has a different texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option while margarine is a budget-friendly substitute.

Cut 2 pieces of thin cut bacon in half.

Heat a pan and add the bacon to cook until crispy.

Remove the bacon and place it on a paper towel to drain.

Strain the bacon grease into a bowl and set aside.

Wipe out the pan and return it to heat, adding the bacon drippings back in with 1 tablespoon of salted butter.

Press 2 cloves of garlic into the pan and cook for 3-4 minutes until fragrant.

Turn off the heat and add the rest of the stick of salted butter to a bowl.

Combine the garlic and bacon drippings mixture with the stick of butter in the bowl.

Chop the cooked bacon finely and add it to the bowl.

Chop fresh chives to yield about 1 teaspoon and add to the mixture.

Mix everything thoroughly and refrigerate the garlic and chive bacon butter.

Prepare the steak rub by mixing 2 teaspoons of kosher salt, 4 teaspoons of coarsely ground black pepper, 1 teaspoon of ground oregano, 2 teaspoons of minced onion, 1 teaspoon of crushed red pepper, and 2 teaspoons of granulated garlic.

Mix the rub thoroughly until combined.

Trim excess fat from the porterhouse steaks, evening them out without removing too much fat.

Apply the rub generously on both sides of the steaks, pressing it in.

Set the seasoned steaks aside and prepare the smoker.

Mix cowboy hickory and oak lump charcoal with Kingsford charcoal in a chimney.

Add chunks of mesquite wood to the charcoal.

Light the charcoal and wait about 20 minutes until ready.

Once the charcoal is ready, dump it into the smoker and adjust the temperature to around 275°F.

Place a bowl of hot water in the smoker.

After resting the steaks for about 30 minutes, check the smoker temperature, aiming for 275°F.

Insert a probe thermometer into the thickest part of the steak.

Place the steaks on the smoker and cook until the internal temperature reaches 75°F.

At 75°F, rotate and flip the steaks.

Continue cooking until the internal temperature reaches 120°F.

Once at 120°F, remove the steaks to sear them.

Sear the steaks on the smoker until they reach the desired doneness, checking the temperature as needed.

Once seared, remove the steaks and lightly tent them with foil for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens