Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter

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.

Season the 2.8 pound porterhouse steak with light olive oil, using about half a teaspoon to coat it evenly.

Apply 4 Rivers brisket rub generously on both sides of the steak, along with kosher salt and cracked black pepper.

Set the seasoned steak aside and prepare the black garlic and ginger compound butter.

Melt 1 stick of salted butter in the microwave for 15 seconds or let it sit out to soften.

Mix in 1.5 teaspoons of ginger paste, half a teaspoon of dried thyme, and 1.5 teaspoons of black garlic puree into the butter until well combined.

Roll the butter mixture in wax paper and refrigerate for about 30 minutes to harden.

Hang the steak in the Pit Barrel Cooker, positioned away from the coals, and close the lid.

Check the internal temperature after 35 minutes; it should be around 117°F.

Remove the steak from the cooker and place it in a preheated cast-iron skillet with 2 tablespoons of duck fat over high heat.

Sear the steak for 1-2 minutes on each side until a crust forms, including the ends.

Let the steak rest for about 10 minutes before slicing.

Slice the steak against the grain and serve with the black garlic butter on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens