Receta de chuletón Porterhouse con cocción inversa

Ingredientes

• 1 24-ounce Porterhouse Steak ((try to buy at least 1 ½-inches thick))
• 2 tablespoons extra virgin olive oil
• 2 tablespoons beef rub ((1 tablespoon per pound of steak))
• 2 tablespoons compound butter ((to finish the steaks with))

Preparación

1. 1

   Prepare Smoker - Preheat your smoker to 250 degrees Fahrenheit (F) using a fruit wood like apple or cherry.

2. 2

   Season Steak - Coat the steak with olive oil, then coat all sides generously with the dry rub. Do this while the grill is coming to temperature.

3. 3

   Season and Smoke: Smoke - Place the seasoned steak on the smoker and smoke for 30 – 45 minutes or until the internal temperature of the Porterhouse is at 110 degrees F in the thickest part. Use a good instant read thermometer like the Thermoworks MK4 Thermapen for the most accurate temperature reading. If you like your steak more on the medium rare side, smoke until the internal temperature is around 120 degrees F.

4. 4

   Grill Hot and Fast to Finish - Once the internal temperature of the steak is achieved, pull the steak off the smoker and set it aside briefly, and prepare it for direct grilling targeting 450 – 500 degrees F. You can also transfer to a hot cast iron pan on the stove. Grill each side for 2 – 3 minutes until the internal temperature of the steak reads between 120 – 125 degrees F for rare, 130 – 135 degrees for medium rare.

5. 5

   Rest then Serve - Remove from the grill and then let rest for 10 minutes. This allows carry over cooking to occur, where the internal temperature will continue to rise a few degrees and the cells in the meat will start to reabsorb the rendered fat and flavor keeping the steak juicy. This is the time where you add your compound butter to the top of the steak to melt