Slow Smoked Porterhouse Steaks Recipes
RECIPE OVEN SLOW COOKED PORTERHOUSE
A hearty and tasty meal that I created to save me time... throw everything in the pot and cook - that's it! The porterhouse becomes very tender and falls apart, and is a big hit in our place!
Provided by Mum2archer
Number Of Ingredients 11
Steps:
- Pre heat oven to 170 degrees celcius (I use fan forced)Place all ingredients into a large baking dish with a lid, and place into pre heated oven for 1.5 hours, checking after every 30 minutes and adding more liquid if necessary.Serve with roasted veggies, steamed greens or mashed potato
HICKORY-SMOKED PORTERHOUSE STEAKS
The sugar in the rub will not add sweetness to the steaks. Instead, as it melts, the stickiness helps the smoke from the wood chips adhere to and permeate into the meat. The amount of wood chips listed here creates a lightly smoked flavor that complements the meat. For a deeper smoke, add a second handful of soaked wood chips halfway through the first cooking stage.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
- Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
- Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
- Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
- Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
- Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.
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- Preheat a gas or charcoal grill to medium-low. Let the steak stand at room temperature for at least 30 minutes.
- Take 6 sprigs of the thyme and strip the leaves from 6 sprigs of thyme. Finely chop the leaves. You should have about 1 tablespoon. Place half of the remaining thyme sprigs in a small bowl, cover with cool water, and soak for 10 minutes while heating the grill.
- Pat the porterhouse steak dry and rub both sides with the chopped thyme, salt, and pepper, pressing to adhere. Drizzle both sides with the oil and rub the grill grates with oil to prevent sticking. Place the steak on the grill, close the lid, and grill for 8 minutes for medium-rare. Open the lid and, using tongs, carefully lift up the grill grate and toss half of the soaked thyme sprigs directly onto the gas burner or coals so they smolder, imparting an amazing aroma and flavor. Rotate the meat a quarter turn to “mark” it. Close the lid and cook for another 8 minutes. Open the lid and again, carefully lift up the grill grate and set the remaining soaked thyme directly on the fire. Turn over the steak and cook for 8 minutes, rotate, and cook for 8 minutes more. Check the internal temperature of the steak with an instant-read thermometer; it should be about 125°F (51 °C) for medium-rare.
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- Use a paper towel to pat you steaks dry on all sides. Season on all sides with kosher salt and cracked black pepper.
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- Choosing a Good Cut. Choosing the right cut is the most crucial step of the smoking process. It doesn’t matter how flavorful the marinade is; if you’re using the wrong cut, the result would be a dry, rubbery steak.
- Preparing the Marinade. Good cuts don’t really need marinating, but there isn’t a hard and fast rule. After you’ve bought a nice cut, keep it in the fridge, and in the meanwhile, prepare the marinade.
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- Add the Wood Chips to the Smoker. Now, it’s time to add the wood chips that will be the fuel for the smoke. Make sure you’re using solid, hardwood chips like mesquite, pecan, apple, hickory, or birch.
- Turn On the Master-built Electric Smoker for Preheating. If you’re using your electric smoker for the first time, make sure to season it before cooking.
- Set the Cooking Temperature. Setting the right temperature is crucial to ensure that your steak comes out moist, tender, and juicy. If the setting is too low, your meat won’t cook all the way to the end.
- Refill the Woodchips and the Smoker’s Water Pan. If you think the first batch of wood chips has stopped producing smoke, add in another half cup of wood chips.
- Add in the Meat. If your marinated steak has been in the fridge, make sure to keep it out for at least 15 minutes before placing it inside the smoker.
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