Believe it or not, we don’t eat a ton of red meat around the Kamado Jim household, so when we do decide to have it for dinner, it’s a real treat. For the special occasions where I go all out and purchase nice steaks, such as Porterhouses, that deserve to be cooked to absolute perfection, I always turn to the reverse sear method.
The reverse sear produces that steakhouse quality steak and that’s why this is my preferred method for grilling steaks on a Kamado. You’re going to get that lightly charred outside with an incredibly pink and juicy inside, all accented by the slightly smoky aroma of charcoal – the steak trifecta, as far as I’m concerned!
While reverse searing does take a little more work than you might be used to when grilling steaks the traditional way, I don’t mind reverse searing a Porterhouse since it’s such a large piece of meat. Taking temperatures from a bunch of smaller cuts can sometimes be a little tricky to have them all turn out consistently well, but it’s hard to go wrong with a single steak.
When we grill Porterhouses, my wife goes for the filet (of which I always take at least one bite) and I happily take the New York strip, but to be honest, the strip side of a Porterhouse can sometimes be so large that it can feed two people, so plan accordingly!
With that being said, let’s get down to business:
- 1.75″ thick Porterhouse steak
- 1 tablespoon melted butter
- Salt and pepper OR steak seasoning
- Bring the steaks up to room temperature and brush them liberally with the melted butter
- Coat them to your liking with either salt and pepper or steak seasoning
- Using a heat deflector, bring your Kamado up to 250F and place steaks on grill
- Using a leave-in food thermometer, such as the Ivation Wireless Thermometer, roast the steaks until they hit an internal temperature of approximately 115F
- Remove the steak and wrap tightly in aluminum foil
- Remove the heat deflector, open the Kamado’s vents, and bring the temperature up to approximately 650F
- At 650F, sear the steaks for 30 seconds per side with the dome open
- Check the internal temperature using a Thermapen and remove the steaks at an internal temperature of 130F (Medium rare)
- Allow steaks to rest at least ten minutes prior to serving to allow juices to redistribute
- Between the New York Strip and the Filet Mignon, A Porterhouse is a pretty massive cut of beef. Unless you have a ridiculous appetite, you can easily get two, if not 3 servings out of one of these monsters.
The “How To” part of your reverse searing article is missing. Only the introduction exists. I am VERY interested in reading the rest and learning how you do it.