Reverse Seared Porterhouse Steak

Ingredients

Steps

• 1

  Two hours before cooking, remove the steaks from the refrigerator and allow to 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 Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  Grill: 225 ˚F

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• 3

  Season both sides of steak with a generous amount of salt. Place steaks on grill and cook for 30 to 45 minutes or until an instant-read thermometer inserted in the thickest part of the meat reads 120℉.

  Grill: 225 ˚F

  Probe: 120 ˚F

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  Ingredients

  • kosher salt

• 4

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

  Grill: 500 ˚F

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• 5

  Place the steaks back on grill and sear on both sides for 3 minutes or until desired internal temperature is reached, 125℉ to 130℉ for medium-rare. Remove from grill and let rest 10 minutes before slicing. Slice the meat against the grain into 1/2-inch thick slices.

  Grill: 500 ˚F

  Probe: 125 ˚F

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• 6

  To serve, place the arugula on a large platter. Drizzle arugula with olive oil and sprinkle with salt. Place the sliced steak and its juices on top of the arugula.

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  Ingredients

  • 8 Cup arugula

  • extra-virgin olive oil

• 7

  Add a fresh grinding of pepper over the steak and shave the Parmigiano-Reggiano over the top of the steak. Enjoy!

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  Ingredients

  • freshly ground black pepper

  • 3 Ounce Parmigiano-Reggiano cheese