Ready to win over every steak lover at your table? These Slow-Smoked Porterhouse Steaks are a showstopping centerpiece, full of big, beefy flavor, with smoky notes from hardwood and a char that will have your guests swooning. If you’ve never tried slow-smoking a porterhouse, get ready for a steak experience you’ll crave again and again!
Why You’ll Love This Recipe
- Irresistible Flavor: Slow smoking infuses every bite with gentle hardwood aroma, turning classic steak night into a flavor-rich adventure.
- Juicy, Tender Texture: The low-and-slow method gives you steaks that are incredibly juicy inside, with a perfect edge-to-edge rosy medium-rare.
- Steakhouse Showstopper at Home: That bone-in porterhouse is dramatic on the plate and tastes as luxurious as it looks — no reservations required!
- Hands-On Grilling Fun: This interactive recipe lets you play pitmaster, and the anticipation makes the final char and carve even more rewarding.
Ingredients You’ll Need
The magic of Slow-Smoked Porterhouse Steaks is how a handful of essential ingredients and real fire can create such depth and richness. These steaks speak for themselves, so every ingredient matters—here’s how each one shines in this meaty masterpiece.
- Porterhouse Steaks (2, at least 1½ inches thick, 30–40 oz each): The king of steaks, with both hearty strip and tenderloin sections for a mouthwatering duo in each slice.
- Kosher Salt: Essential for drawing out the steak’s juices and building that irresistible salty crust.
- Freshly Ground Black Pepper: Adds bold, peppery bite and balances the rich beefiness perfectly.
- Hickory or Mesquite Hardwood Chunks (8 pieces): For that signature smoky flavor—hickory brings classic barbecue notes, while mesquite adds a deeply earthy aroma.
Variations
There’s so much room for creativity with Slow-Smoked Porterhouse Steaks! Whether you’re aiming for a different smoky profile, adapting for dietary needs, or simply switching things up, here are some favorite ways to make the recipe your own.
- Different Woods: Try cherry or apple wood for subtle sweetness, or a blend of woods for a complex smoke signature.
- Extra Seasoning: Rub your steaks with garlic powder, smoked paprika, or fresh herbs before grilling for an herby or spicy twist.
- Reverse Sear with Butter: Toss a pat of compound butter on each steak as they come off the grill for ultimate richness and extra flair.
- Alternative Cuts: Use this slow-smoking method with thick-cut T-bones or ribeyes if you can’t find porterhouse.
How to Make Slow-Smoked Porterhouse Steaks
Step 1: Prepare and Season the Steaks
Start by generously seasoning your porterhouse steaks on all sides—don’t forget the edges! Laying on the salt and pepper now ensures a flavorful crust later. Stack the steaks and run sturdy metal skewers through both, which helps the steaks stand upright for even smoking.
Step 2: Set Up Your Grill with Charcoal and Wood
Light up about eight charcoal briquettes in a chimney starter until gray and glowing, then bank them all to one side of your grill’s coal grate. Top those coals with two hardwood chunks—this is where Slow-Smoked Porterhouse Steaks earn their flavor badge. Add your cooking grate, and carefully position the steaks upright with bones angled toward the heat source.
Step 3: Smoke the Steaks Low and Slow
Cover your grill, adjust vents to 3/4 closed (top vent should rest above the steaks), and keep an eye on your grill thermometer—you want to land between 175°F and 200°F. Add more coals and hardwood chunks as needed to maintain steady smoke. Let those steaks gently absorb flavor and cook low until the thickest part hits your desired temperature—about 110–115°F for medium-rare, or 120°F for medium, which takes 1½ to 2 hours. Patience here will reward you handsomely.
Step 4: Build the Perfect Char
Once your steaks have soaked up all that smoke, pull them from the grill and let them rest. Meanwhile, light a full chimney of charcoal and pour it out on one side for scorching heat (or crank half your gas grill to high). Oil your grates once hot, then sear the steaks directly over the coals—45 seconds per side, covered, for that steakhouse crust. You’ll hear dramatic sizzles and see irresistible char marks. Now it’s time to carve, serve, and revel in your slow-smoked triumph!
Pro Tips for Making Slow-Smoked Porterhouse Steaks
- Stand Up for Even Smoke: Skewering steaks upright lets smoke and heat circulate fully around the meat, giving you that coveted edge-to-edge tenderness.
- Thermometer Is Your Friend: Always use an instant-read thermometer for perfectly cooked porterhouse—every degree makes a difference!
- Mind Your Wood: Use fist-sized hardwood chunks rather than chips; chunks burn slowly for steady, strong smoke throughout the cook.
- Charcoal Control: Add coals gradually to keep that low temperature just right—too hot and you’ll miss out on the magic of true slow smoking.
How to Serve Slow-Smoked Porterhouse Steaks
Garnishes
Try showering your just-carved Slow-Smoked Porterhouse Steaks with big flakes of sea salt, freshly cracked black pepper, and a scattering of bright green herbs—think chives, parsley, or thyme. A drizzle of garlic-infused melted butter doesn’t hurt, either. Serve lemon wedges alongside for a hint of freshness that cuts through the richness.
Side Dishes
This steak absolutely begs for classic comfort sides! Creamy mashed potatoes, roasted seasonal veggies, grilled corn, or a peppery arugula salad let the flavors shine. Don’t forget a warm baguette or some crusty bread to mop up every last bit of juice and smoky crust!
Creative Ways to Present
For true wow factor, bring the whole porterhouse to the table on a big wooden board, bone and all, and slice it tableside. Or, pre-slice and fan the steak across a platter for family-style feasting, finished with your favorite garnishes down the center. It’s a steakhouse moment, right at home.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the steak cool completely before wrapping in foil or storing in an airtight container. Keep it in the fridge for up to 3 days—the smoked aroma intensifies and makes fantastic next-day steak sandwiches or salads.
Freezing
To freeze, slice the steak off the bone and lay pieces on a sheet pan to freeze solid, then transfer to a freezer-safe bag. Steaks can be frozen up to 2 months; just thaw overnight in the fridge before reheating gently so you don’t lose all that tenderness.
Reheating
To reheat Slow-Smoked Porterhouse Steaks, arrange slices in a single layer and warm gently in a low oven (250°F) covered with foil until just heated through. For a touch of luxury, splash a little beef broth or melted butter over the steaks to restore juiciness while they warm.
FAQs
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Can I make Slow-Smoked Porterhouse Steaks on a gas grill?
Yes! Use one side of your gas grill set to low for the smoking phase, placing wood chunks in a smoker box or foil packet, and finish with high heat on the other side for the final sear. You’ll still get fantastic results, just be sure to monitor heat and smoke closely.
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What’s the best way to know when my steaks are done?
An instant-read thermometer is the gold standard—pull steaks at 110–115°F for medium-rare or around 120°F for medium during the smoking stage, knowing they’ll rise a few degrees as they rest and sear. Visual cues are helpful, but temperature is most reliable!
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What if I can’t find porterhouse steaks this thick?
No worries! Thicker is better for even smoking, but you can use slightly thinner porterhouse or substitute T-bone steaks. Just keep an extra eye on temperature and reduce total smoking time as needed.
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Is there a way to add extra flavor to my Slow-Smoked Porterhouse Steaks?
Absolutely. Before smoking, rub with smashed garlic, fresh rosemary, or a favorite spice blend. After searing, rest the steaks with a pat of herb butter or brush with olive oil and finishing salt for a custom touch.
Final Thoughts
If you’re searching for the ultimate backyard dinner, Slow-Smoked Porterhouse Steaks truly deliver. This recipe turns simple ingredients and a little patience into something unforgettable. Fire up your grill, invite your favorite people, and let smoky, juicy steak magic unfold—you’ll be dreaming of seconds before your plate is even clean!
Print
Slow-Smoked Porterhouse Steaks Recipe
- Prep Time: 15 mins
- Cook Time: 2 hrs 5 mins
- Total Time: 2 hrs 20 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Smoking
- Cuisine: American
- Diet: Gluten Free
Description
Learn how to make delicious Slow-Smoked Porterhouse Steaks at home with this easy recipe. Seasoned to perfection and cooked low and slow over hickory or mesquite hardwood for mouthwatering flavor.
Ingredients
Ingredients:
- 2 whole porterhouse steaks, at least 1 1/2 inches thick (30 to 40 ounces each; see notes)
- Kosher salt and freshly ground black pepper
- 8 chunks hickory or mesquite hardwood
Instructions
- Season Steaks: Season steaks generously with salt and pepper on all sides, including edges.
- Secure Steaks: Stack steaks on a wooden cutting board and insert metal skewers through both steaks to secure them.
- Prepare Grill: Light coals and place wood chunks on one edge of the coal grate in a charcoal grill.
- Cook Steaks: Place steaks on the cooking grate, monitor temperature, and cook until desired doneness.
- Char Steaks: Finish by searing steaks over high heat for a delicious charred exterior.
Notes
- Make sure to monitor the internal temperature of the steaks regularly to achieve the desired level of doneness.
- Adjust the amount of wood chunks and coals to maintain the grill temperature.
Nutrition
- Serving Size: 1 steak
- Calories: Approximately 600 calories per serving
- Sugar: Negligible
- Sodium: Varies based on seasoning
- Fat: Approximately 40g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Negligible
- Fiber: Negligible
- Protein: Approximately 60g
- Cholesterol: Approximately 180mg
