Amanda Haas
Reverse Seared Porterhouse Steak
Prep Time
10 Minutes
Cook Time
50 Minutes
Effort
Pellets
Mesquite
This is what wood-fired grilling is all about. We’re taking the big steak on the block and giving it Traeger’s signature reverse sear for big time, beefy flavor.
Ingredients
Units of Measurement:
main
2 (2 lb) dry-aged porterhouse steaks
kosher salt
8 Cup arugula
extra-virgin olive oil
freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese
Steps
1
Two hours before cooking, remove the steaks from the refrigerator and allow to come to room temperature. Pat dry with a paper towel.Ingredients
2 (2 lb) dry-aged porterhouse steaks
2
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.Grill: 225 ˚F3
Season both sides of steak with a generous amount of salt. Place steaks on grill and cook for 30 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat reads 120℉.Grill: 225 ˚FProbe: 120 ˚FIngredients
kosher salt
4
Remove steaks from grill and turn the grill temperature up to 500°F.Grill: 500 ˚F5
Place the steaks back on grill and sear on both sides for 3 minutes or until desired internal temperature is reached, 125℉ to 130℉ for medium-rare. Remove from grill and let rest 10 minutes before slicing. Slice the meat against the grain into 1/2-inch thick slices.Grill: 500 ˚FProbe: 125 ˚F6
To serve, place the arugula on a large platter. Drizzle arugula with olive oil and sprinkle with salt. Place the sliced steak and its juices on top of the arugula.Ingredients
8 Cup arugula
extra-virgin olive oil
7
Add a fresh grinding of pepper over the steak and shave the Parmigiano-Reggiano over the top of the steak. Enjoy!Ingredients
freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese