Smoked Porterhouse Steak

Recipe of the Week August 30th, 2013

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.

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