Reverse seared Porterhouse on the Camp Chef pellet smoker

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.

Pat the porterhouse steaks dry to ensure a good sear later.

Liberally season every surface of the steaks with kosher salt and black pepper.

Preheat the Camp Chef pellet grill to 225°F (107°C) on high smoke.

Insert a temperature probe into the New York Strip side and another into the filet side of the steak.

Place the steaks on the pellet grill and cook until they reach an internal temperature of 105°F (40°C), about 45-60 minutes.

Once the steaks reach the desired temperature, remove them from the grill.

Preheat the grill box to between medium and high heat, around 750°F (399°C).

Sear the steaks on the grill box for 2 minutes on one side.

After 2 minutes, give the steaks a quarter turn to create grill marks and sear for another 2 minutes.

Stand the steaks on their edges to sear the fat for a crispy texture.

Flip the steaks and repeat the searing process on the other side for 2 minutes, then give it a quarter turn for grill marks.

Remove the steaks from the grill box and let them rest for about 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens