Oven-Smoked Mesquite Porterhouse Steak

Get geared up for the big game with Oliver’s and delicious homegating dishes perfect for munching in between plays! While it may not be grilling season, we believe that barbecue can absolutely be a year-round affair – all you need is a little creativity! A juicy porterhouse tastes best when it’s rubbed with spices, smoked, and seared to perfection. In fact, it’s so good, you’ll want to watch out; if you’re not careful, you’ll get so distracted by tender beef perfection that you may miss the winning play!

*Prices good through 2/9/21.

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

Ingredients

  • 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

Instructions

  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.

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