Oven-Smoked Mesquite Porterhouse Steak

Craving that smoke house flavor for your steak without all of the work? This recipe is sure to please!

  • Serves: 1 Steak
  • Prep Time: 20 minutes
  • Cook Time: 1 hour


  • 1 (1-2lb) Choice Bone-in Porterhouse/T-bone Steak, at room temp.
  • 1 lb. Mesquite Chips, soaked for 1 hour in warm water
  • 2 tbsp. Garlic Powder
  • 2 tbsp. Onion Powder
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Hot Paprika
  • 1/4 c. Brown Sugar
  • 2 tsp. Mustard Powder
  • 2 tsp. Instant Coffee
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1/2 tsp. Ground Cinnamon
  • 2 tbsp. Butter
  • 2 Metal Skewers


  1. Preheat oven to 250 degrees. Combine spices, sugar, coffee, salt, and pepper in a small bowl. Pat down Porterhouse with paper towels to remove excess moisture then thoroughly coat with prepared rub; massage the rub into the steak, making sure to thoroughly coat the entire surface.

  2. Lightly drain soaked mesquite chips, then transfer to the bottom of a deep roasting pan fitted with a rack, arranging chips into an single, even layer. Place fitted rack over chips, then puncture steak with skewers; place steak so that skewers are resting on the edges of the roasting rack, keeping the steak standing. Tent entire tray tightly with aluminum foil, then place in preheated oven. Smoke for 45 minutes to 1 hour, or until steak registers 10 degrees below desired doneness.

  3. To finish, heat a cast iron skillet until hot, then add 1 tablespoon butter and melt. Sear smoked steak on one side for about 2 minutes, then add remaining butter and flip. Sear for an additional 2 minute, basting top with butter the entire time. Allow steak to rest for at least 15 minutes before serving.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County