Difficulty: Beginner
Beef
Christmas Porterhouse Steak
Jody
Prep Time: 10 min
Cook Time: 1 hrs
Difficulty: Beginner
Instructions
- Step 1: Burning the oak blend pellets, preheat recteq to 225°F.
- Step 2: Coat both sides of the porterhouse steaks lightly with olive oil. In a small bowl, combine the holiday rubs together and season all sides evenly with the holiday rub mixture, pressing it in to ensure an even crust.
- Step 3: Insert wireless meat probe to monitor the internal temperature. Add to recteq and smoke until the internal temperature reaches 100°F (about 45 minutes, depending on the thickness).
- Step 4: Remove steak, set aside and increase the grill temperature to 600°F. Allow to reach temperature, about 10 minutes.
- Step 5: In a small saucepan, combine cranberry sauce, balsamic vinegar, honey, and Dijon mustard. Add to recteq and stir periodically until the mixture thickens slightly.
- Step 6: Add the steaks back to recteq and cook for 2-3 minutes per side until a crust forms and the internal temperature reaches your desired doneness: 130°F for medium-rare, 140°F for medium.
- Step 7: Brush the steaks with the prepared glaze during the last minute of cooking. Remove steaks from recteq and let them rest for 5-10 minutes and top with rosemary sprig.
Ingredients
Serving Sizes
Ingredients
- 2 each Porterhouse Steaks
- 1 tablespoon(s) Olive Oil
- 1 tablespoon(s) recteq Holiday Celebrations Poultry Rub
- 1 tablespoon(s) recteq Holiday Celebrations Pork Rub
Glaze
- 1/4 cup(s) Cranberry Sauce
- 2 tablespoon(s) Balsamic Vinegar
- 1 tablespoon(s) Stevie's Habanero Honey
Garnish
- 1 Fresh Rosemary Sprig
Tools Needed
- Oak Blend Pellets
- Nitrile Gloves
- 4X Wireless Probes
- Small Sauce Pot
- Tongs
- Step 1: Burning the oak blend pellets, preheat recteq to 225°F.
- Step 2: Coat both sides of the porterhouse steaks lightly with olive oil. In a small bowl, combine the holiday rubs together and season all sides evenly with the holiday rub mixture, pressing it in to ensure an even crust.
- Step 3: Insert wireless meat probe to monitor the internal temperature. Add to recteq and smoke until the internal temperature reaches 100°F (about 45 minutes, depending on the thickness).
- Step 4: Remove steak, set aside and increase the grill temperature to 600°F. Allow to reach temperature, about 10 minutes.
- Step 5: In a small saucepan, combine cranberry sauce, balsamic vinegar, honey, and Dijon mustard. Add to recteq and stir periodically until the mixture thickens slightly.
- Step 6: Add the steaks back to recteq and cook for 2-3 minutes per side until a crust forms and the internal temperature reaches your desired doneness: 130°F for medium-rare, 140°F for medium.
- Step 7: Brush the steaks with the prepared glaze during the last minute of cooking. Remove steaks from recteq and let them rest for 5-10 minutes and top with rosemary sprig.
Chef Pairings
To finish off your holidy menu, consider adding some of our recteq classics like Smoked Scalloped Potatoes and Bacon Wrapped Asparagus.