Reverse Sear Porterhouse Steaks with Cowboy Butter

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh taste, while dried parsley is more economical.

fresh chives

🥗Healthier: green onions

💰Cheaper: dried chives

Green onions offer a similar flavor profile at a lower cost.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried thyme

Dried thyme is a cost-effective alternative with a longer shelf life.

Season the porterhouse steaks with kosher salt and ground black pepper on all sides.

Let the steaks dry brine for 15-20 minutes to several hours on a wire rack in the refrigerator.

Set up the kettle grill for indirect cooking at 225-250°F.

Cook the steaks on the grill for 30-45 minutes until they reach an internal temperature of 125°F.

Remove the steaks from the grill and let them rest.

Prepare the cowboy butter by mixing softened butter with minced garlic, chopped parsley, chives, thyme, lemon juice, cayenne pepper, smoked paprika, and red pepper flakes in a bowl.

Increase the grill temperature by adding more hot coals and sear the steaks for a few minutes on each side until a crust forms.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens