Sign up for recipes of the week

PORTERHOUSE STEAK

Steak this simple never tasted so good!

Serves: 1 steak per person

Recommended Pellets: Hickory, Mesquite, Maple

  • Wood Pellet Guide

  • RECIPE DIRECTIONS

    INGREDIENTS

    • Porterhouse Steak
    • Traeger Salmon Shake or Prime Rib Rub

    PREPARATION

    Spice steak with Salmon Shake or Prime Rib Rub. Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 375°. Place steak on grill and cook for 25 to 30 minutes for medium well. Remove from grill and enjoy!

    Join Team Traeger and download our new Everyday Cookbook for FREE!

    Related Recipes

    • Porterhouse Steak
      Steak this simple never tasted so good!

      VIEW RECIPE >

    • Beef Denver Steak
      Tender, juicy Denver Steak in 20 minutes.

      VIEW RECIPE >

    • Smoked Burgers
      A great variation on an all time classic!

      VIEW RECIPE >

    • Midnight Brisket
      Because there's no babysitting with a Traeger, you can throw this on at midnight, and let the grill do the work while you dream about how good it is going to taste,

      VIEW RECIPE >

    • Traeger Brisket
      For a 6 to 8 pound brisket, plan for 8 to 12 hours of cook time, roughly 90 minutes per pound. A remote probe thermometer is critical to use for brisket.

      VIEW RECIPE >

    • Award Winning Brisket
      Cooks all day from 8am to 5 pm.

      VIEW RECIPE >

    • Prime Rib - Traeger Style
      Cooking a fantastic prime rib is easy on the Traeger and will be sure to impress your guests. The wood smoke on a Traeger grill brings out an intensity of flavor like you have never tasted. Buy a roast with a layer of fat on it – this keeps the meat tender and forms a crust. Ask the butcher to cut off a portion of the fat cap to expose the end of the bones. We highly recommend the use of a meat thermometer to accurately measure the internal meat temperature.

      VIEW RECIPE >

    • Smoked Corned Beef Brisket
      Once you taste corned beef cooked in its own juices on your Traeger pellet grill, you’ll never go back to boiled corned beef. And leftovers, if you have any, make terrific Rueben sandwiches. See a recipe below.

      VIEW RECIPE >

    • Chili sauce combined with root beer and onions makes a delectable braising sauce for beef short ribs.

      VIEW RECIPE >

    • Lone Star Barbecued Brisket
      Brisket is one tough cut of meat that above all, requires patience on the part of the barbecuer. Always allow more time than you think you’ll need. If your brisket is tender before your guests arrive, wrap it tightly in foil, then in newspaper or towels and let it rest in an insulated cooler. You can also rewarm foil-wrapped brisket in a low oven or on your Traeger.

      VIEW RECIPE >

    • BBQ Burgers Fit For A Kaiser (Roll)
      Unless you grind your own meat, medium-rare burgers are nearly a thing of the past given the proliferation of food-borne illnesses like E. coli. The challenge now is to cook a burger to a safe temperature of 160 degrees F without drying it out. I use two techniques: The first is to cook the burger using indirect heat, a forte of Traeger pellet grills; the second is to make a slight depression in the top of the patty which accumulates the meat’s juices like a small pond.

      VIEW RECIPE >

    • Beef Tenderloin w/ Tomato Vinaigrette
      This is also delicious cold, and can be the centerpiece of a holiday buffet.

      VIEW RECIPE >

    • Beginner's Brisket
      Brisket is a cut from between a steer’s forelegs. It is a muscle used frequently by the animal, which explains its beefy flavor and its need to be cooked low and slow for hours. Look for a brisket with a cap of fat at least 1/4-inch thick. Allow more time than you think you’ll need as every brisket is different. And always bring it to an internal temperature of 190 to 195 degrees F for maximum tenderness.

      VIEW RECIPE >

    • Korean BBQ Short Ribs (Kalbi)
      If you can't find crosscut beef short ribs (also called flanken), feel free to substitute another cut of beef, such as sirloin or chuck, sliced 1/4-inch thick across the grain. The marinade is also excellent on rib-eyes, skirt steak, and even chicken thighs or breasts.

      VIEW RECIPE >

    • CARNE ASADA
      Celebrate the Mexican-American holiday Cinco de Mayo (May Fifth) by making the Traeger version of one of Mexico’s most popular barbecued dishes. Feel free, of course, to substitute the more authentic skirt steak, but grill this thin cut only for a few minutes per side. Grilled red and green bell peppers, jalapenos, and onions go well with Carne Asada, as do refried beans. And don’t forget to chill some Mexican beer!

      VIEW RECIPE >

    • Thai-Style Beef Skewers With Chili Glaze
      Why does food always seems to taste better when it’s skewered? Skewering is a popular technique used in many of the world’s grilling cultures, including Thailand. Serve with rice and a cool relish made by combining one English cucumber, diced or thinly sliced, with 1/2 of a red bell pepper (the other half is used below); 1 small onion, diced; 1/4 cup soy sauce; 1/8 cup rice wine vinegar; 1/8 cup water; and 2 teaspoons sugar. Let sit for 30 minutes before serving.

      VIEW RECIPE >

    • Marinated Beef Ribs
      Beef back ribs are more prevalent in markets around the holidays and June wedding season. Why? Because boneless prime rib is most popular then, and because beef back ribs are a necessary byproduct of that expensive cut. Buy the meatiest ones you can find. Most of the meat will be between the bones. And since this is, after all, tender prime rib, there’s no need to cook it for hours and hours, or even sauce it.

      VIEW RECIPE >

    • Coffee Break Beef Jerky
      Jerky is good any time of day as a quick snack and energy boost, but a coffee- and cola- infused version is a natural for a mid-morning break.

      VIEW RECIPE >

    • Smoky Meatball Subs
      You can't go wrong with a delicious meatball sandwich with a hint of smoke.

      VIEW RECIPE >

    • Southwestern Stuffed Peppers
      This recipe makes great use of two vegetables you can buy for a song at supermarkets and farmers’ markets in August—luscious red peppers (or green, yellow, or orange) and at-its-peak sweet corn. The stuffing is also excellent in zucchini. Cut each zucchini in half lengthwise, then use a teaspoon to scoop out the flesh, leaving a 1/4-inch shell.

      VIEW RECIPE >

    • Stuffed Cabbage Rolls
      This traditional Eastern European dish is also known by the whimsical-sounding name "galumpkis". If you don't have time to freeze the cabbage, simply wilt the leaves by coring the head and boiling it in salted water for 10 to 15 minutes.

      VIEW RECIPE >

    • Old-Fashioned Beef Stew
      Beef stew cooked low and slow with wood smoke… Now that’s a cool weather dinner to look forward to after a day of raking leaves or putting the patio furniture away for the winter. Traeger is truly a grill for all seasons.

      VIEW RECIPE >

    • Jalapeno Stuffed Bison Burgers
      Add a new trick to your burger repertoire by stuffing ground bison or hamburger patties with a filling reminiscent of jalapeno poppers. Perfect fare for a weeknight supper or an adult Halloween party.

      VIEW RECIPE >

    • Homemade Pastrami
      Pastrami was introduced to America by immigrating Romanians in the 1800s. Katz’s, the New York deli made famous by the movie “When Harry Met Sally”, has been serving pastrami sandwiches since 1888. Though the brining and curing steps take several days, the active time is minimal. You mix up a brine. You make a rub. You smoke the brisket on your Traeger, and then press and refrigerate the meat overnight. Simple! Rye bread never had it so good.

      VIEW RECIPE >

    • Prime Rib Roast
      An accurate meat thermometer is a necessity when roasting a thick (and expensive!) cut of meat like prime rib. A remote model is even better as it prevents you from opening your grill to check on the temperature, and allows you to do other things while your prime rib cooks to perfection.

      VIEW RECIPE >

    • Beer Braised Brisket
      This is a perfect dish for a cold winter’s night. Serve with bread or potatoes roasted separately on your Traeger.

      VIEW RECIPE >

    • SMOKED PEPPERED BEEF TENDERLOIN
      Beef tenderloin can be extravagantly priced, especially around the holidays. But when thinly sliced as part of a cocktail buffet, it can serve as many as 12 people. Serve small crusty rolls with the meat as well as condiments such as caramelized onions, mayonnaise, mustard, etc.

      VIEW RECIPE >

    • BACON-WRAPPED HOT DOGS
      Why would anyone want to boil a hot dog when you can stuff it with cheese, wrap it in bacon, and grill it? This enhanced dog, incidentally, is the basis for a dish that’s becoming very popular in the American Southwest – the so-called Sonoran hot dog. To make one, top the bacon-wrapped hot dog with warmed pinto beans, shredded cheese, diced onions and tomatoes, sliced jalapenos or chile relish, mustard, ketchup, and thinned mayonnaise. Serve in a Mexican bolillo roll (or a standard hot dog bun).

      VIEW RECIPE >

    • REUBEN DIP
      Here’s a great party dish! This dip combines all the iconic flavors of a Reuben sandwich, that improbable but popular assemblage of corned beef, Thousand Island dressing, Swiss cheese, and sauerkraut. Serve with rye crackers or pumpernickel cocktail breads.

      VIEW RECIPE >

    • BEEF SATAY
      The national food of Indonesia, satay’s popularity has spread to the West. It is a kind of kebab, although the meat is threaded in one sinuous piece on (usually) a bamboo skewer before being quickly grilled. We prefer economical flat-iron steak for this preparation. But you can substitute rib eye if your butcher is unfamiliar with the flat-iron, a cut from the top of the chuck. If desired, use chicken or pork in place of beef.

      VIEW RECIPE >

    • GRILLED PASTRAMI BURGER
      An upscale New York restaurant is famous for its braised short rib- and foie gras-stuffed hamburgers. But would could be more quintessentially New York than a burger stuffed with the city’s beloved pastrami?

      VIEW RECIPE >

    • MEXICAN MACHACA (SHREDDED BEEF)
      Although not truly authentic – real machaca starts with meat that is cooked with spices, dried to a jerky-like texture, and reconstituted – this version of machaca is no more difficult to make than a pot roast, but it is infinitely more flavorful. Use it in tacos, enchiladas, or flautas, or serve it with fried eggs and beans. We love the shredded meat tossed with a little Traeger Chili Barbecue Sauce.

      VIEW RECIPE >

    • Tri-Tip Roast
      The Tri-Tip, otherwise known as the "Santa Maria steak" is known for it's full flavor, low fat content, and comparatively low cost to cuts of beef. Also great for sandwiches!

      VIEW RECIPE >

    THE TRAEGER TRUTH

    Up until now, you have been given only two choices for grilling: propane and charcoal. Finally, technology has caught up and a healthier, safer and tastier alternative has arrived: Traeger Wood Pellet Grills.



    PROPANE

    They use this stuff to fuel blow torches or to run a fork lift. Do you want that next to your food? People say it’s easy to use. Really? Only if you like lugging around a highly dangerous and flammable tank in your car, not to mention store it just steps away from your family. Is that your idea of easy?

    CHARCOAL

    How about that dirty black mess of a choice, charcoal? Wikipedia describes charcoal with words like “black residue … animal, and vegetation compound.” Canada law requires charcoal briquettes to be labeled under the Hazardous Products Act. We don’t know what that means, but it scares us and it’s not something we will let seep into our food. Consumer Reports says, cooking directly over a high temperature flame is responsible for turning healthy foods into carcinogens. We looked it up, it’s not good.

    TRAEGER WOOD PELLET GRILLS

    Before Traeger Wood Pellet Grills, you just couldn’t cook with wood unless you wanted to dig up your backyard, a National Forest, build a pit, cut down the trees, chop the wood, and make the fire ... that sounds like a lot of work. At Traeger, we make it simple. We have eight flavors of wood pellets that provide great taste to every dish.

    The amazing taste the pellets provide is just one of the many benefits, there are no artificial binders and they are EPA recommended. You can't say that about the other grilling options. Additionally, Traeger cares about our environment. All Traeger Wood Pellet Grills provide a zero carbon footprint and are made from 100% natural material. That means nothing harmful is cooking your food. That’s something we think is important.

    As far as cost, wood pellets win there as well. Propane costs twice as much per BTU as natural wood pellets, and as far as charcoal is concerned, are there really any benefits? Why would you cook with anything else?

    Stop grilling, start TRAEGER'ing!