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Reverse-Seared Porterhouse Steak

10

50

Mesquite

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.

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  • 2 (2 lb) dry-aged porterhouse steaks

  • Kosher salt

  • 8 Cup arugula

  • extra-virgin olive oil

  • Freshly ground black pepper

  • 3 Ounce Parmigiano-Reggiano cheese

  • 1

    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

  • 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.

    225 ˚F

  • 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.

    225 ˚F

    120 ˚F

    • To Taste Kosher salt

  • 4

    Remove the steaks from the grill and increase the grill temperature to 450°F.

    450 ˚F

  • 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.

    450 ˚F

    130 ˚F

  • 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!

    • 8 Cup arugula

    • To Taste extra-virgin olive oil

    • To Taste Freshly ground black pepper

    • 3 Ounce Parmigiano-Reggiano cheese

Cooking Notes

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