Hickory Smoked Porterhouse Steaks Recipes

SLOW-SMOKED PORTERHOUSE STEAKS RECIPE

Steps:

• Season steaks generously with salt and pepper on all sides, including edges. Stack steaks on a wooden cutting board, then insert 3 or 4 metal skewers through both steaks to secure them. Turn them on their sides, and spread them out on the skewers. They should stand on their edges without falling.
• Light 8 coals using a chimney starter. Place all the way on one edge of the coal grate in a charcoal grill. Alternatively, set one set of burners on a gas grill to low. Place 2 wood chunks on top of coals, add cooking grate, and place steaks on cooking grate with tenderloins facing upwards and bones pointing towards the coals (see photograph).
• Cover grill and set top and bottom vents to 3/4 closed. Position top vents over steaks. Cook, adding up to 8 more coals and remaining wood chunks to keep temperature under the grill at around 175 to 200°F (79 to 93°C). Monitor internal temperature of the steaks regularly and cook until steaks register 110 to 115°F (43 to 46°C) for medium-rare or 120°F (49°C) for medium, 1 1/2 to 2 hours. Remove steaks from grill and set aside on a cutting board.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
• Place steaks directly over hot side of grill. Cover and cook for 45 seconds. Flip steaks, cover, and cook for 45 seconds longer (steaks should be well charred on both sides). Remove to a cutting board, carve, and serve.

PERFECT PORTERHOUSE STEAK

Steps:

• Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

HICKORY SMOKED NEW YORK STEAKS

Steps:

• Combine chili powder, sugar and garlic in a bowl. Add olive oil and combine to paste-like consistency. Rub chili powder mixture into both sides of each steak.
• Heat one side of the grill and add hickory chips (or wood of your preference). When coals are hot, place steaks on grill so they are away from fire and not directly over heat. Grill for 8 minutes, turning once.
• Place hickory chips to the side (or remove, if possible). Or heat other side of grill, omitting hickory chips.
• Finish by grilling steaks for another 4 minutes each side (or to desired doneness) directly over flame, without hickory chips.

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE

Steps:

• Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes. Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices.
• Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop. Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers. In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve. Yield: 4 servings
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.