Reverse-Seared Porterhouse Steak

Steps

• 1

  2 hours before cooking, remove the steaks from the refrigerator and let come to room temperature. Pat dry with a paper towel.

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  Ingredients

  • 2 (2 lb) dry-aged porterhouse steaks

• 2

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

  Grill: 225 ˚F

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• 3

  Generously season both sides of the steaks with salt. Insert the probe into the thickest part of a steak, avoiding the bone and any large pockets of fat. Place the steaks directly on the grill grates, close the lid, and cook until the internal temperature reaches 120°F, 30-45 minutes.

  Grill: 225 ˚F

  Probe: 120 ˚F

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  Ingredients

  • To Taste kosher salt

• 4

  Remove the steaks from the grill and increase the grill temperature to 500°F.

  Grill: 500 ˚F

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• 5

  Place the steaks back on the grill, re-insert the probe, and sear until the internal temperature reaches 125-130℉ for medium-rare, or your desired temperature, about 3 minutes per side. Remove from the grill and let rest for 10 minutes before slicing against the grain into 1/2-inch-thick slices.

  Grill: 500 ˚F

  Probe: 125 ˚F

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• 6

  Spread the arugula on a large platter, drizzle with olive oil, and sprinkle with salt. Place the sliced steak and any juices on top of the arugula. Generously grind black pepper and shave the Parmigiano-Reggiano over the steak. Enjoy!

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  Ingredients

  • 8 Cup arugula

  • To Taste extra-virgin olive oil

  • To Taste kosher salt

  • To Taste freshly ground black pepper

  • 3 Ounce Parmigiano-Reggiano cheese