A Porterhouse fit for a king. Reverse seared and simply seasoned with creamy greens for good measure.
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For the Steaks: Season each side generously with salt and pepper. When ready to cook, start the Traeger and set temp to 225F and preheat for 10-15 minutes.
Place the steaks directly on the grill and cook for 45 minutes or until the internal temperature registers 120 degrees F.
Remove steaks from grill and increase the temperature to 450-500F. Let grill preheat with the lid closed for 10-15 minutes.
Place steaks back on the hot grill and cook for 5-6 minutes each side or until the internal temperature registers 130 degrees F for medium rare. Remove from the grill and let rest.
For the Creamed Greens: In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, about 5 minutes.
Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes.
Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
To serve, slice the steaks and serve on top of the greens. Enjoy!
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