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Smoked Porterhouse Steak

Difficulty 2/5
|
Prep time 10 mins

Cook time 40 min
|
Serves 2-4

Hardwood Hickory

Add some major flavor to your next steak dinner. Thick porterhouse steaks are brushed with a melted butter, Worcestershire, and Dijon mix, rubbed with our Coffee Rub, then smoked and seared to juicy perfection.

Ingredients

4 Tbsp Butter, Melted

2 Tbsp Worcestershire Sauce

2 tsp Dijon Mustard

2 EA (16 to 20 oz) and 1-1/2" thick Porterhouse Steaks

Preparation

When ready to cook start the Traeger according to grill instructions. Set the temperature to Smoke setting (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed for 5 minutes.

Combine the butter, Worcestershire sauce and mustard and whisk until smooth. Brush mixture on both sides of the steaks.

Season both sides of steak 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 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill). Again, brush the steaks with the butter-Worcestershire mixture.

When the grill comes to temperature, return the steaks to the grill grate and cook to desired doneness. For medium rare, cook to internal temperature of 135 degrees F for medium-rare, several minutes per side.

Let steaks rest 5 minutes before serving. Enjoy!

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Reviews

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Germantown
  • Tennessee
Excellent Stead
I tried this with a nice dry aged ribeye. I've been on a quest for the perfect steak. I've tried everything, including sous vide followed up with a blow torch and hot cast iron for the sear.

This may be my go-to method from now on. First, it's pretty easy. Second, the taste and texture were really nice. Ideally I would like a little darker sear. (I might try my cast iron skillet in the Traeger for that next time.)

It was very tender, and reminded me of prime rib. But the best part was the smoke flavor from the hickory. It reminded me of steaks I used to cook on campfires.
 
 
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Bay Area
  • California
Smoked Porterhouse - T'was Excellent
I followed the recipe and our porterhouse steaks, weighing 1.5 lbs to start, came out perfectly. Actually, I should have flipped them at 7-8 minutes for medium rate, I flipped them at 9 and when I took their temp at 8 minutes on the second side it read 150 degrees so kind of medium well. Limited experience but I'd say 7 min per side if your Traeger temp is around 415-425 and you'd like the steaks medium rare.
 
 
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Lynnwood
  • Washington
Amazing Flavor!
Cooked these up for Mother's Day along with the smoked mushrooms and everyone loved them. I highly recommend this one.
 
 
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