Reverse Sear Porterhouse Steak

Follow our step-by-step guide on how to make Reverse Sear Porterhouse Steak.

1. Step 1

   To start your delicious grilled porterhouse steak, soak your hickory wood chips in water for at least 30 minutes.

2. Step 2

   This step is crucial for infusing that wonderful smoky flavor into your meat.

3. Step 3

   Once the chips are ready, place them in the smoker box of your gas grill, following the manufacturer's guidelines.

4. Step 4

   Next, preheat one side of the grill to a gentle 250°F (121°C).

5. Step 5

   While the grill warms up, generously season your porterhouse steak with sea salt and freshly ground black pepper on both sides, ensuring every bite is packed with flavor.

6. Step 6

   Now, it’s time to position the steak on the cooler side of the grill.

7. Step 7

   Let it cook slowly until an instant-read thermometer inserted into the center reads about 100°F (37°C).

8. Step 8

   This should take around 25 to 30 minutes, allowing the steak to absorb all those smoky aromas.

9. Step 9

   Once it reaches the desired temperature, transfer the steak to a plate, brush it with a drizzle of olive oil, and cover it with aluminum foil to keep it warm and cozy.

10. Step 10

    Now, let’s turn up the heat! Increase the grill temperature to high, aiming for about 600°F (315°C) by turning both burners to maximum.

11. Step 11

    When the grill is sizzling hot, return the steak to the hot side and cook it until a beautiful crust forms, reaching an internal temperature of 125°F (52°C).

12. Step 12

    This should take about 3 minutes per side, giving you that perfect sear.

13. Step 13

    Once it’s done, move the steak to a clean plate, cover it with aluminum foil, and let it rest for about 5 minutes.

14. Step 14

    This resting period is essential as it allows the juices to redistribute, ensuring every bite is juicy and tender.

15. Step 15

    Now, you’re ready to slice into your perfectly grilled porterhouse steak and enjoy a meal that’s sure to impress!.