Smoked Porterhouse Steak
A porterhouse is the king of steaks! Cut from the rear of the short loin, this magnificent hunk ’o meat features a strip steak and a tenderloin separated by a T-shaped bone. (A T-bone is similar, but smaller.) Here, we brush the steaks with a richly-flavored baste, dust them with our favorite rub, and smoke them for 30 minutes before finishing over high heat. While most recipes suggest letting steaks come to room temperature before cooking, we prefer to leave them in the refrigerator until we are ready to grill them. Smoke sticks better to cold, wet surfaces.
- 4 tablespoons butter, melted
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon-style mustard
- 2 porterhouse steaks, each 16 to 20 ounces and at least 1-1/2 inches thick
- Traeger Prime Rib Rub, or your favorite rub
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).
Combine the butter, Worcestershire sauce, and mustard and whisk until smooth. Brush on both sides of the steaks with a pastry brush. Season the steaks on both sides with Traeger Prime Rib Rub.
Arrange the steaks on the grill grate and smoke for 30 minutes. With tongs, transfer the steaks to a platter and increase the heat to High. Once again, brush the steaks with the butter-Worcestershire sauce mixture.
When the Traeger reaches the new temperature (400 to 450 degrees F), return the steaks to the grill grate and grill until cooked to your desired degree of doneness (135 degrees F for medium-rare), several minutes per side. Brush once more with the butter-Worcestershire sauce mixture.
Transfer the steaks with tongs to a platter or plates and let rest for 3 minutes before serving. If desired, cut the tenderloins and the strip steaks off the bones, thinly slice on a diagonal, and serve each diner some of each.