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Reverse Seared Porterhouse Steak Recipe

September 18, 2014 by Kamado Jim 2 Comments

porterhouse-steak-reverse-sear1

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!

porterhouse-steak-reverse-sear2

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:

Reverse Seared Porterhouse Steak
2014-09-30 12:51:32
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
1 hr
Prep Time
10 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 1.75″ thick Porterhouse steak
  2. 1 tablespoon melted butter
  3. Salt and pepper OR steak seasoning
Instructions
  1. Bring the steaks up to room temperature and brush them liberally with the melted butter
  2. Coat them to your liking with either salt and pepper or steak seasoning
  3. Using a heat deflector, bring your Kamado up to 250F and place steaks on grill
  4. Using a leave-in food thermometer, such as the Ivation Wireless Thermometer, roast the steaks until they hit an internal temperature of approximately 115F
  5. Remove the steak and wrap tightly in aluminum foil
  6. Remove the heat deflector, open the Kamado’s vents, and bring the temperature up to approximately 650F
  7. At 650F, sear the steaks for 30 seconds per side with the dome open
  8. Check the internal temperature using a Thermapen and remove the steaks at an internal temperature of 130F (Medium rare)
  9. Allow steaks to rest at least ten minutes prior to serving to allow juices to redistribute
Notes
  1. 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.
By Kamado Jim
Kamado Jim https://kamadojim.com/

Filed Under: Beef, Featured, Recipes Tagged With: beef, kamado, porterhouse, recipe, reverse sear, sear, steak

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Comments

  1. Dave says

    October 23, 2016 at 11:51 am

    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.

    Thank you,
    -Dave

    Reply

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Meet Kamado Jim

I take barbecue and other grilled foods to another level, courtesy of the world's oldest and most perfectly designed grill / smoker: the Kamado. I'll show you how to do the same! Read more.

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