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Grilled Porterhouse Steak With Creamed Greens

20

45

Hickory

A Porterhouse fit for a king. This steak is reverse seared and simply seasoned with creamy greens for good measure.

4

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Steaks

  • 2 Large Porterhouse steaks

  • Kosher salt

  • Black pepper

Creamed Greens

  • 6 Tablespoon unsalted butter, divided

  • 2 Clove garlic, minced

  • 1 shallot, thinly sliced

main

  • 1 Cup heavy cream

  • 1 Pinch Fresh ground nutmeg

  • Salt

  • 3 Pound Collard greens

  • 1

    When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F

  • 2

    Make the steaks. Season the steaks on all sides with salt and pepper.

    • 2 Large Porterhouse steaks

    • As Needed Kosher salt

    • As Needed Black pepper

  • 3

    Insert the probe horizontally into the steak, avoiding the bone and any large pockets of fat if possible. Place the steaks directly on the grill grates. Close the lid and cook for 45 minutes, or until the internal temperature reaches 120˚F.

    225 ˚F

    120 ˚F

  • 4

    Remove the steaks from the grill and increase the temperature to 450˚F. For optimal results, set to 450° if available. Let grill preheat with the lid closed for 10-15 minutes.

    450 ˚F

  • 5

    Place the steaks directly on the grill grates, close the lid, and cook for 5-6 minutes on each side or until the internal temperature registers 130˚F for medium-rare.

    450 ˚F

    130 ˚F

  • 6

    For the Creamed Greens: In a saucepan over medium heat, add 2 tablespoons of butter and cook until it foams. Add the garlic and shallot and reduce the heat to medium-low. Cook, stirring occasionally until the shallot has softened and garlic is golden, about 5 minutes.

    • 6 Tablespoon unsalted butter, divided

    • 2 Clove garlic, minced

    • 1 shallot, thinly sliced

  • 7

    Add the cream, bring to a simmer and cook until slightly thickened, about 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.

    • 1 Cup heavy cream

    • 1 Pinch Fresh ground nutmeg

    • To Taste Salt

  • 8

    In a large pot over high heat, add the remaining 4 tablespoons butter and cook until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, 5 minutes.

    • 3 Pound Collard greens

  • 9

    Sprinkle with salt and add the cream mixture. Lower the heat, cover, and let simmer until cooked through, 5 minutes. Season to taste, with nutmeg and salt, and keep warm until ready to serve.
  • 10

    Remove the steaks from the grill and let rest 5-10 minutes before slicing and serving accompanied by the creamed greens. Enjoy!

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