When life gives you a 5lb Prime beef steak, what do you do? You fire up your smoker of course! The Porterhouse steak is the largest sibling in the beef steak family, and deserves some respect…
Once you get your hands on this bad boy, there’s no turning back… Prepare yourself for some serious BBQ that is going to rock your socks off.
The great thing about Prime beef steak is that it’s already packing tons of good flavor, therefore you don’t need to do too much in way of preparing it. Season with rock salt and coarse ground pepper, or with a light coat of your favorite steak rub. No trimming needed- let’s throw this baby on the fire already!
For a steak as large as this sucker, you’ll have to go low’n’ slow. This is to make sure the meat has cooked all the way to the core, without burning the outer layers. Set up your pit for cooking in the 250ºF range, and let the heat do its magic…
Use a thermometer probe to monitor core temperature. You’ll want to insert the probe right through the middle of the steak – it might be easier to find it by piercing through the side.
When the prime beef steak reaches a core temp of 123-126ºF (medium rare), pull it from the heat. Let it rest for 15 minutes before slicing.
If you want, you can finish the steak off with a killer sear – check out this guide!
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