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Smoked Butter-Basted Porterhouse Steak

Posted by mmillet on July 2, 2014

Smoked Butter-Basted Porterhouse Steak

When we talk about porterhouse steaks, let it be implied that you're gonna need a big plate. They are big hunks of meat that will satisfy even the most grande of appetites.

Porterhouse steaks are similar to a T-bone, with the iconic T-shaped bone separating the composite steak consisting of a strip of steak and a tenderloin, but it's even bigger, thicker and meatier. The cut is taken from the rear of the short loin where the tenderloin and the top loin meet. If you remove the bone you've basically got yourself two tasty steaks.

This recipe has a rich and succulent baste containing some of our favorite moisture lockers - butter and mustard. Together they seal in the flavor and keep the dinosaur-sized steak particularly juicy and gone before you know it.


PREP TIME: 5 minutes
COOK TIME: about 45 minutes
SERVES: 2 or more if you feel like sharing


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 melted 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.

Smoked Butter-Basted Porterhouse Steak

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.

Smoked Butter-Basted Porterhouse Steak


Smoked Porterhouse Steaks Recipe.docx (12.12 kb)