This Juicy Smoked Porterhouse Steak Recipe Melts In Your Mouth by John Eckels
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Using a smoker is a great way to make a very juicy, tender and flavorful steak. Adding a reverse sear at the end gives you a slightly crisp crust and further seals in the juices! This thick and juicy porterhouse steak recipe melts in your mouth. You have got to try it!
To make this smoked steak you will need thick steaks – at least 2 inches thick. They will need to be seasoned with a dry rub. You can use your favorite steak or brisket rub, or make my recipe below. It's quick and easy. The steaks are smoked and then finished on the grill. Let them rest and then grab a fork and a steak knife.
Serve these smoked high-protein steaks with your favorite side dishes. Here are a few steakhouse-style side dishes to try:
- Green Chile Mashed Baked Potatoes
- Steakhouse Green Beans
- Potatoes Romanoff
- Baked Creamed Spinach
- Garlic and Thyme Mushrooms
- Brazilian Churrasco Steakhouse Mashed Potatoes
Cuisine: American
Prep Time: 15 minutes plus time to marinate
Cook Time: 1 1/2 hours
Total Time: 1 hour and 45 minutes plus time to marinate
Servings: 8
Ingredients
- 4 thick porterhouse steaks
Brisket Rub
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground red pepper (optional)
Here's how to make it:
- Season steaks with your favorite rub or combine all the brisk rub ingredients above. (I used 2-inch thick certified Angus porterhouse steaks about 36 ounces each. These were huge steaks. You can use smaller steaks for this recipe. You could prepare this recipe with any thick cut of steak, like T-bone, ribeye or New York strip. Use your favorite steak seasoning instead of my homemade rub.)
- Vacuum seal the steaks and let sit overnight. The vacuum sealer opens the pours of the meat and helps the rub to penetrate. The smoking process rinses most of the the rub off. You want a some rub to be slightly below the surface to form a crust during the reverse sear process.
- Preheat smoker to 225 degrees F. Makes sure it is producing heavy smoke before adding the steaks. I used hickory for the wood. Smoke for 1 hour at 225 degrees F with heavy smoke. Flip steaks over and exchange rack positions halfway through. (I used a Blackstone Griddle, which heats up to around 600 degrees F.)
- About 20 minutes before the smoking is finished, heat up your grill as hot as it can get. Place steaks on the hot grill to reverse sear and form the top crust. I flipped them every 2 minutes, about four times until the desired doneness. Use an instant read thermometer to measure the internal temperature of the steaks. I took mine to about 135 degrees F.
- Allow steaks to rest at least 5 minutes for the juices to evenly distribute. Store the leftover brisket rub in an airtight container.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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