Reverse Sear Porterhouse Steaks with Cowboy Butter
Nothing beats a nice Porterhouse Steak, especially when you make some homemade Cowboy Butter to dip that Steak into. It seems Steak and Butter are the ultimate combination!
Ground Black Pepper
Cowboy Butter Ingredients:
4 tbsp butter
Juice and zest of half a lemon
4 cloves garlic, minced
1 tbsp Dijon mustard
Pinch of cayenne pepper
1/4 tsp paprika
2 tsp fresh chopped parsley
1 tsp freshly chopped chives
2 tsp minced thyme
1/4 tsp crushed red pepper flakes
Salt and Black pepper to taste
I started by Dry-Brining my Steaks. It isn't very complicated, just apply some Kosher Salt and Ground Black Pepper, and let rest in the refrigerator for a few hours, or even overnight.
Mix the Cowboy Butter ingredients together in a bowl, and place in the refrigerator to firm up.
Next I smoked the Steaks on my Kettle Grill at 225-250 degrees until they reach an internal temperature of 125 degrees. I used some Cherry Wood and a few Hickory Wood Chips. Try to keep that temperature low, as you want to keep those steaks on as long as possible to absorb some smoke flavoring.
Once they reach 125 degrees remove the Steaks and cover with foil for a few minutes while you add more charcoal to the grill. Get the fire going strong, as in the final step we want to sear those Steaks for a minute or two on each side.
Sear the Steaks and serve immediately with the Cowboy Butter. Enjoy!
Watch my video below where I show you how to make this recipe step by step.