Slow-Smoked Porterhouse Steaks
If you're looking to elevate your steak game, these slow-smoked porterhouse steaks deliver incredible flavor and tenderness. The steaks are seasoned generously, slowly smoked over hickory or mesquite wood, then finished with a blazing hot sear to create a beautifully charred crust while keeping the inside juicy and perfectly cooked.
Ingredients
- 2 whole porterhouse steaks, at least 1½ inches thick (30 to 40 ounces each)
- Jimmy P's Seasoning Rub
- 8 chunks hickory or mesquite hardwood
Instructions
- Season the porterhouse steaks generously on all sides, including the edges, with Jimmy P's Seasoning Rub.
- Stack the steaks on a cutting board and insert 3 to 4 metal skewers through both steaks to secure them together. Turn them on their sides and spread them apart slightly on the skewers so they can stand upright on their edges.
- Light 8 charcoal briquettes using a chimney starter. Place them on one edge of the charcoal grate. For a gas grill, set one burner to low heat. Place 2 wood chunks on the coals, install the cooking grate, and position the steaks on the grill with the tenderloin sides facing upward and the bones pointing toward the heat source.
- Cover the grill and adjust the vents to maintain a cooking temperature between 175°F and 200°F. Add additional charcoal and wood chunks as needed to maintain consistent heat and smoke.
- Cook the steaks until they reach an internal temperature of 110°F to 115°F for medium-rare or 120°F for medium, approximately 1½ to 2 hours.
- Remove the steaks from the grill and set aside while preparing the grill for high-heat searing.
- Light a full chimney of charcoal and arrange the hot coals on one side of the grill. For a gas grill, preheat half the burners on high heat. Allow the grill to fully preheat and lightly oil the grates.
- Place the steaks directly over the hottest part of the grill. Cover and cook for 45 seconds.
- Flip the steaks, cover, and cook for an additional 45 seconds until both sides develop a rich, charred crust.
- Transfer the steaks to a cutting board, carve into slices, and serve immediately.
Serving Tips
Serve these slow-smoked porterhouse steaks with grilled vegetables, roasted potatoes, or a fresh salad. The combination of smoky flavor and a hot finishing sear pairs beautifully with compound butter, sautéed mushrooms, or your favorite steakhouse sides. Allow the sliced steak to rest briefly before serving to keep every bite juicy and flavorful.
