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Grilled Porterhouse Steak With Creamed Greens

Prep Time

20 Minutes

Cook Time

45 Minutes

Effort

Pellets

Hickory

A Porterhouse fit for a king. Reverse seared and simply seasoned with creamy greens for good measure.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Steak, porterhouse

  • kosher salt

  • cracked black pepper

  • 6 Tablespoon butter

  • 2 Clove garlic, minced

  • 1 shallot, thinly sliced

  • 1 Cup heavy cream

  • 1 Pinch ground nutmeg

  • 3 Pound Salad Greens, mixed

Steps

  • 1

    For the Steaks: Season each side generously with salt and pepper. When ready to cook, start the Traeger and set temp to 225F and preheat for 10-15 minutes.

    Ingredients

    • 2 Steak, porterhouse

    • As Needed kosher salt

    • As Needed cracked black pepper

  • 2

    Place the steaks directly on the grill and cook for 45 minutes or until the internal temperature registers 120 degrees F.

    Grill225 ˚F

    Probe120 ˚F

  • 3

    Remove steaks from grill and increase the temperature to 450-500F. Let grill preheat with the lid closed for 10-15 minutes.

    Grill500 ˚F

  • 4

    Place steaks back on the hot grill and cook for 5-6 minutes each side or until the internal temperature registers 130 degrees F for medium rare. Remove from the grill and let rest.

    Grill500 ˚F

    Probe130 ˚F

  • 5

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

    Ingredients

    • 2 Tablespoon butter

    • 2 Clove garlic, minced

    • 1 shallot, thinly sliced

  • 6

    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.

    Ingredients

    • 1 Cup heavy cream

    • 1 Pinch ground nutmeg

  • 7

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

    Ingredients

    • 4 Tablespoon butter

    • 3 Pound Salad Greens, mixed

  • 8

    Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
  • 9

    To serve, slice the steaks and serve on top of the greens. Enjoy!

Cooking Notes

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