This impressive cut has both the tenderloin and the strip steak all in one, making it the perfect choice for any steak lover..
Chairman’s Reserve® porterhouse (about 3 pounds)
Fire & Smoke The Classic BBQ Rub, to taste
- Coat steaks with avocado oil and then season with Fire and Smoke Seasoning.
- Reverse sear it for 20 minutes on indirect heat until the internal temperature is 110°F, then directly over the fire until it hits 125°F.
- Always rest your steak after the cook, so the juices get reabsorbed into the meat. It takes about 10 minutes per pound.
Recipe courtesy of Gabe Weiss.