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Cooking massive Porterhouse Steaks isn't only for internet "chefs" try one of these monster boys on your grill! You might just discover a quick, delicious, and all-around enjoyable method to impress your friends while also filling your stomach!
There are several factors to consider while preparing a large piece of meat (such as the 4-pound porterhouse we scored). The first is that you must keep it out of the fridge for a while to allow it to get to room temperature before cooking. We let ours sit on the kitchen counter for approximately an hour in its package. This allowed it to reach temperature all the way to the core, guaranteeing an even cook throughout.
Then, season the steak with your preferred spice blend. We went for SPG, which stands for salt, pepper, and garlic. You don't need much more for a steak of this calibre, because the beef itself, plus the smoking later, will be more than tasty. Allowing the steak to sweat through the rub for 5-10 minutes before cooking is the final stage.
One thing to remember about a Gigantic Steak like this one is that you can't cook it like a 1-inch steak. If you do, you will either have an uncooked interior or an overcooked exterior.
Instead, set up your pit for 2-zone cooking, with one side directly above the heat source and the other side benefiting from indirect heat. Place the meat on the direct side of the pan. To get those trademark hash marks, sear each side for a maximum of 2 minutes, turning halfway. Once both sides are done, switch the steak to indirect heat and let the smoke do its thing...
When the internal temperature reaches 120-125ºF (48-52ºC), the steak is done. When it does, remove it from the fire and set it aside at room temperature for 10 minutes to stop the cooking process and allow the juices to reabsorb. Then carve and devour!
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