By Amanda Haas
This is what wood-fired grilling is all about. We’re taking the big steak on the block and giving it Traeger’s signature reverse-sear for big time, beefy flavor.
|2||(2 lb) dry-aged porterhouse steaks|
|To Taste||kosher salt|
|To Taste||extra-virgin olive oil|
|To Taste||freshly ground black pepper|
|3 Ounce||Parmigiano-Reggiano cheese|
2 hours before cooking, remove the steaks from the refrigerator and let come to room temperature. Pat dry with a paper towel.
2 (2 lb) dry-aged porterhouse steaks
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.
225 ˚F / 107 ˚C
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.
225 ˚F / 107 ˚C
120 ˚F / 49 ˚C
To Taste kosher salt
Remove the steaks from the grill and increase the grill temperature to 500°F.
500 ˚F / 260 ˚C
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.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
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!
8 Cup arugula
To Taste extra-virgin olive oil
To Taste freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese
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