Porterhouse Steak SMOKED on a Pellet Grill

Name: Porterhouse Steak SMOKED on a Pellet Grill
Total time: 120 min
Ingredients: 2–24 oz Beef; Poppa Smokers Cash Cow; 1 stick Butter; 2–3 cloves Garlic, roasted; ½ tbsp Shallot; ½ Thyme; ½ tsp Sage; ½ tsp Rosemary; 1 tsp Salt; ½ tsp Black pepper, cracked

By HowToBBQRight · 120 min

Ingredients

Beef2–24 oz
Poppa Smokers Cash Cow
Butter1 stick
Garlic · roasted2–3 cloves
Shallot½ tbsp
Thyme½
Sage½ tsp
Rosemary½ tsp
Salt1 tsp
Black pepper · cracked½ tsp

Instructions

Season both sides of the porterhouse steaks with Big Poppa Smokers Cash Cow and let it sit for 10-15 minutes.
Preheat the grill for high-heat cooking at 450-500°F. Grill grates are optional but help with even cooking and better grill marks.
Season both sides of the steaks with Killer Hogs Steak Rub.
Place the steaks directly on the grill and press down lightly for good contact.
Grill each side for 4 minutes, turning halfway through to create crosshatch marks.
Flip the steaks and repeat the same process.
Check the internal temperature with a probe thermometer and remove the steaks once they reach the desired doneness.
Place 2 pats of steak butter on a platter, set the steak on top and rest for 10-15 minutes.
Move the steak to a cutting board, pour the melted butter from the platter into a small bowl and serve.

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