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Smoked Porterhouse Steak

Smoked Porterhouse Steak

By Traeger Kitchen

Add some major flavor to your next steak dinner. Thick porterhouse steaks are brushed with a melted butter, Worcestershire, and Dijon mix, rubbed with our Coffee Rub, then smoked and seared to juicy perfection.

Prep Time

10 Minutes

Cook Time

40 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

2

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Units of Measurement:
main
4 Tablespoon butter, melted
2 Tablespoon Worcestershire sauce
2 Teaspoon Dijon mustard
1 Teaspoon Traeger Prime Rib Rub
2 (16-20 oz) 1 1/2-inch-thick Porterhouse steaks

Steps

  • 1

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

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    In a small bowl, combine the butter, Worcestershire sauce, and mustard, and whisk until smooth. Brush the mixture on both sides of the steaks. Season both sides of steak with Traeger Prime Rib Rub.

    Ingredients
    • 4 Tablespoon butter, melted

    • 2 Tablespoon Worcestershire sauce

    • 2 Teaspoon Dijon mustard

    • 1 Teaspoon Traeger Prime Rib Rub

    • 2  (16-20 oz) 1 1/2-inch-thick Porterhouse steaks

  • 3

    Insert the probe horizontally into the center of the steak, avoiding any bones and large pockets of fat, if possible. Place the steaks directly on the grill grates, close the lid, and smoke for 30 minutes.

    225 ˚F / 107 ˚C

    Super Smoke

  • 4

    With tongs, transfer the steaks to a platter and increase the Traeger temperature to 450˚F. For optimal results, set to 500˚F if available.

    500 ˚F / 260 ˚C

  • 5

    Brush the steaks with the butter-Worcestershire mixture again. Return the steaks to the grill grates to sear, close the lid, and cook to desired doneness. For medium-rare, cook to an internal temperature of 135˚F.

    450 ˚F / 232 ˚C

    135 ˚F / 57 ˚C

  • 6

    Remove the steaks from the grill and let the steaks rest 5 minutes before serving. Enjoy!

Cooking Notes

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