- 1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
- sea salt to taste
- freshly ground black pepper to taste
- hickory wood chips, soaked (optional)
- olive oil
- Season steak generously with salt and black pepper on both sides.
- Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
- Preheat one side of the grill to about 250 degrees F (121 degrees C).
- Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
- Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
- Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.
04/28/2018
recipepes.com
Grilling Thick Steaks - The Reverse Sear, recipe
PT15M
PT1H
5
455 calories
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